Publisher Photo
Publisher Photo
Our home economists developed this recipe for folks who want to offer guests an adult-style beverage without the alcohol. The simple syrup is enhanced with gingerroot and vanilla bean.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 4 cups sugar
  • 4 cups water
  • 1/2 cup chopped fresh gingerroot
  • 1 vanilla bean
  • 4 cups apricot nectar, chilled
  • 3 cups white cranberry juice, chilled
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves

Directions

In a large saucepan, combine the sugar, water and ginger. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil over medium heat. Cook and stir for 1 minute. Remove from the heat; cover and let stand for 20 minutes. Strain mixture, discarding ginger and vanilla bean. Refrigerate until chilled.
In a large pitcher, combine the remaining ingredients; stir in sugar mixture. Serve in cocktail glasses. Yield: 16 servings (3 quarts).
To Make Ahead: Prepare the ginger syrup up to a week in advance; cover and store in the refrigerator.
Originally published as Ginger Apritinis in Taste of Home Christmas Annual Annual 2010, p68

Nutritional Facts

3/4 cup: 255 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 66g carbohydrate (65g sugars, 1g fiber), 1g protein.

  • 4 cups sugar
  • 4 cups water
  • 1/2 cup chopped fresh gingerroot
  • 1 vanilla bean
  • 4 cups apricot nectar, chilled
  • 3 cups white cranberry juice, chilled
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  1. In a large saucepan, combine the sugar, water and ginger. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil over medium heat. Cook and stir for 1 minute. Remove from the heat; cover and let stand for 20 minutes. Strain mixture, discarding ginger and vanilla bean. Refrigerate until chilled.
  2. In a large pitcher, combine the remaining ingredients; stir in sugar mixture. Serve in cocktail glasses. Yield: 16 servings (3 quarts).
To Make Ahead: Prepare the ginger syrup up to a week in advance; cover and store in the refrigerator.
Originally published as Ginger Apritinis in Taste of Home Christmas Annual Annual 2010, p68

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