Strawberry-Ginger Punch
If you don't have a punch bowl, do what van Boven does: "Use a big glass vase—it's nice and tall and doesn't take up too much space on your table."
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Combine sugar, 1/2 cup strawberries, half of ginger, and 1/3 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until berries soften, about 3 minutes. Let cool. Strain and set syrup aside.
Step 2
Muddle 2 cups strawberries, 1/4 cup basil, and remaining ginger in a large jar or bowl. Add brandy, lime juice, and reserved syrup and stir to combine. Chill at least 30 minutes and up to 2 hours to let flavors meld.
Step 3
Strain mixture into a large punch bowl, pressing on solids to release as much liquid as possible.
Step 4
Add club soda and remaining 1/2 cup strawberries and 1/4 cup basil. Serve over ice.
Step 5
DO AHEAD: Syrup can be made up to 1 week ahead. Cover and chill.
