Ginger Pineapple Sparkling Punch

• For ginger syrup:
• 1 1/2 cups water
• 1 cup sugar
• 1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces.
• For punch:
• 3 cups unsweetened pineapple juice, chilled
• 1/4 cup fresh lemon juice (3-5 lemons)
• 1/4 cup fresh lime juice (4-6 limes)
• 3 cups sparkling water, chilled
• 4 cups ice cubes
• Garnish: lemon and lime slices
• Special equipment: a small punch bowl or pitcher

1. Make ginger syrup:
2. Bring water, sugar, and ginger to boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup trough a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
3. Make punch:
4. Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparking water and ice.
5. Cook's note:
6. Ginger syrup keeps, covered and chilled, 2 weeks.

ginger syrup, water, sugar, ginger, pineapple juice, lemon juice, lime juice, sparkling water, lemon, bowl

Taken from www.epicurious.com/recipes/member/views/ginger-pineapple-sparkling-punch-50151045 (may not work)