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🥤 Fresh Strawberry-Ginger Punch

35 kcal · 30 min · 4 servings

Ingredients

• 30 g Ginger (1 piece)
• 1 sprig Lemon balm (or sweet woodruff)
• 750 g Strawberries
• 50 ml Elderflower syrup
• 750 ml Hibiscus tea (well chilled)
• 375 ml White tea (well chilled)
• 700 ml Mineral water (well chilled)

Instructions

1. 1. Peel the ginger.
2. 2. Slice the ginger thinly.
3. 3. Place the ginger slices in a pot.
4. 4. Pour in 500 milliliters of water.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the liquid covered for 10 minutes.
7. 7. Remove the ginger slices with a slotted spoon.
8. 8. Let the ginger liquid cool down.
9. 9. Pour the cooled liquid into an ice cube tray.
10. 10. Place the tray in the freezer compartment.
11. 11. Let the cubes freeze for about 2 hours.
12. 12. Rinse the herb sprig under running water.
13. 13. Shake the herb sprig dry.
14. 14. Gently wash the strawberries in a bowl of water.
15. 15. Drain the strawberries in a sieve.
16. 16. Remove the green stems from the strawberries.
17. 17. Cut the strawberries into quarters.
18. 18. Place the strawberry pieces in a punch bowl.
19. 19. Pour the syrup over the strawberries.
20. 20. Pour the hibiscus tea into the bowl.
21. 21. Pour the white tea into the bowl.
22. 22. Stir the mixture gently.
23. 23. Add the dry herb sprig to the punch.
24. 24. Place the punch in the refrigerator covered.
25. 25. Let the punch chill for at least 30 minutes.
26. 26. Top up the punch with mineral water just before serving.
27. 27. Add the frozen ginger cubes to the punch.
28. 28. Serve the punch immediately.

Nutrition per serving

• kcal: 35
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 7 g