The Gleason's

...(Bixby the thinker)

Ginger Punch

One batch makes 8-10 servings
Takes ~1-1/2 hours total to make 2 batches, if squeezing juice by hand (plus at least 24 hours to chill)

5-6 lemons (includes 1 for garnish)
4 oranges (includes 1 for garnish)
¾ c. peeled and roughly chopped fresh ginger
¾ c. honey
¾ c. sugar
4 c. sparkling mineral water, chilled

Grate 2 Tablespoons each of lemon and orange zest. Reserve one lemon and one orange for garnish. Squeeze 1/3 cup lemon juice, and 1-1/4 cups orange juice, and set aside.

In food processor, pulse the ginger, honey, and sugar until just combined (if making 2 batches, you will have to process in 2 batches or else it won’t fit). Add the lemon and orange juices and mix. Transfer to a large lidded container. Add the lemon and orange zests and 2 cups boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.

To serve, strain the ginger-beer base into a pitcher (use very-fine mesh strainer, or cheese-cloth-lined colander). Thinly slice the reserved lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.