Christmas Dinner Course 8 - Carrot-Tomato-Ginger Punch

The punch course is something I've always left out or for which I've substituted a salad. But my husband, the bartender, was willing to give it a go. The result was very nice. A good meld of flavors that was as much a cold soup as a punch. He recommends pulverizing or finely grating the ginger rather than muddling it as the recipe says, although the muddled ginger left big pieces that were kind of nice as punctuation.

Also, note that raw honey will not dissolve. That's the only kind we have at our house, so we ended up using no honey at all. Carrot juice is pretty sweet in and of itself so we really didn't mind the absence of additional sweetener.


We served it with more sage leaves as garnish. Again, it was nice to take a little bite of spicy sage in between sips of the sweeter punch.

Carrot-Tomato-Ginger Punch

For each serving

70 ml carrot juice
70 ml tomato juice
1 t honey
30 ml lemon juice
2-3 thin slices fresh ginger root
1/2 t worchestershire sauce

Muddle or pulverize the ginger in the carrot and tomato juice. Add other ingredients. Stir well. Garnish with tomatoes, herbs, or similar to suit.