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Robinson's Punch

by:
November 10, 2011
4
1 Ratings
  • Makes enough for 1 big punch bowl
Author Notes

This drink was a staple at the Washington, DC church I attended as a kid. Don Robinson-- now Rev. Robinson--was an active member of the community and was therefore responsible for coordinating many parties and events. No matter who made the food, he always made the drink. All us kids would clamor around to watch him make it. 1 gallon apple cider, 1/2 gallon orange juice, and 2 two liter bottles of ginger ale would be impressively poured into a big punch bowl. Then the exciting part: 1 lg can of frozen pineapple juice, to keep it chilled. And then the party started! I always thought the punch tasted best toward the end, when the pineapple juice was mostly melted and made up a higher percentage of the punch.

My version reflects this preference, by reducing the other ingredients. I also sub the ginger ale for a lime leaf infused ginger syrup and soda water. I like how it is kind-of Northeast harvest party meets Southeast Asian luau. —Anitalectric

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Ingredients
  • Robinson's Punch (with an Anita Twist)
  • 1/2 gallon apple cider
  • 2 quarts pineapple juice
  • 1 liter soda water
  • reserved young ginger syrup, to taste
  • Young Ginger Syrup
  • 1 cup young ginger, diced (no need to peel)
  • 3 kaffir lime leaves, torn
  • 1/2 cup demerara sugar
  • 1 lemon, juiced
Directions
  1. Robinson's Punch (with an Anita Twist)
  2. Fill 1-2 cube trays with pineapple juice and freeze.
  3. Pour the rest of it into a punch bowl and combine with the other ingredients. Serve chilled.
  1. Young Ginger Syrup
  2. Over low heat, simmer all ingredients until thick and syrupy. Transfer to a blender and puree.
  3. Strain out and discard solids. Allow syrup to cool.
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I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.

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3 Reviews

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gingerroot November 11, 2011
I can almost taste this! Love everything you have in here, especially the kaffir lime with the young ginger syrup.
wssmom November 10, 2011
Sounds so refreshing; I love the ginger syrup!!
Anitalectric November 10, 2011
Both young ginger and kaffir lime leaves can be found at Southeast Asian markets or sometimes Chinese ones. Young ginger is smoother on the outside, smaller in size, and the inner flesh is more pink than regular ginger. But you can substitute regular ginger and/or dried lemongrass if you can't find the more exotic ingredients.