Almond Punch

Amazing gold-color punch for wedding showers.

Print Recipe

Prep Time 15

Total Time 30

Course lunch/dinner

Cuisine world

Servings 36 people

Calories 364.7 kcal

Equipment

1 Large Mixing Bowl For preparing the syrup base.
1 Whisk To ensure thorough dissolution of sugar.
1 Measuring Cups and Spoons For precise ingredient measurements.
1 Airtight Storage Container For chilling and storing the syrup concentrate.
1 Large Punch Bowl For final mixing and serving the punch.

Ingredients

Main

5 pounds white sugar
4 cups water
2 ounces almond extract
2 ounces vanilla extract
4 teaspoons lemon juice
6 2 liter bottles ginger ale

Instructions

Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.
Mix 2 cups syrup and ginger ale together in a punch bowls.

Notes

For a truly superior punch, ensure the sugar is entirely dissolved in the syrup; gentle warming can assist, but allow it to cool completely before chilling. Opt for freshly squeezed lemon juice over bottled for a brighter, more vibrant acidity. To elevate the aromatic profile, consider adding a few drops of orange blossom water to the syrup. Always chill all components, especially the ginger ale, to maintain its effervescence and prevent dilution. For presentation, garnish with elegant citrus wheels or fresh mint sprigs. An excellent tip is to freeze some ginger ale with citrus slices into ice cubes, preventing the punch from becoming watery.