Family-Size Lemongrass Ginger Punch

Name: Family-Size Lemongrass Ginger Punch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 8 cups (1900 ml) filtered or spring water; 5 stalks (140 g) fresh lemongrass stalks, pale green and white parts only, cut into 2-inch (5 cm) pieces, lightly crushed; 4 ounces (115 g) fresh ginger root, peeled and sliced into thin rounds, lightly crushed; 6 tablespoons (90 ml) raw or regular honey; ⅓ cup (80 ml) fresh lime juice, freshly squeezed; ⅛ teaspoon (½ g) fine sea salt; 2 whole (100 g) fresh lime slices or wheels, thinly sliced, for serving (optional); ¼ cup (6 g) fresh mint leaves, left whole or gently torn, for serving (optional)

From the MyKitchenBank Kitchen

A warming, aromatic Southeast Asian punch made with fresh lemongrass and ginger simmered into a fragrant base, then sweetened with honey and brightened with lime juice. This naturally caffeine-free drink serves a crowd and can be made ahead, then gently reheated. The balance of citrus, spice, and floral notes makes it equally at home as an after-dinner drink or a soothing beverage for colder months.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: About 8 cups (2 liters)

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Steps

Before you start

Have all ingredients measured and prepared before you start simmering
Use fresh, firm lemongrass and ginger for the best flavor
Chill glasses in the freezer if you plan to serve over ice
Read the timing—the actual hands-on time is only about 15 minutes, but straining and cooling takes the rest

1
Prepare Lemongrass and Ginger
- Trim the lemongrass stalks, discarding the dark green tops and roots.
- Cut the pale green and white parts into 2-inch (5 cm) pieces.
- Using the flat side of your knife or a rolling pin, gently crush each piece to release the aromatic oils.
- Peel the fresh ginger and slice it into thin rounds (about 1/8 inch or 3 mm thick), then lightly crush the slices as well.
- This crushes releases the volatile oils that give the punch its characteristic warm, spicy flavor.
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Ready when: Lemongrass and ginger are crushed and released their aroma
Tip: Don't skip crushing—it dramatically increases flavor extraction. You should smell the peppery ginger and citrusy lemongrass as soon as you crush them.
2
Bring Water to Boil
- Pour 8 cups (1,900 ml) of filtered or spring water into a large pot or Dutch oven (at least 4-quart/4-liter capacity).
- Bring to a rolling boil over high heat, uncovered.
- This will take about 5–7 minutes depending on your stove.
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Ready when: Water is at a rolling boil with vigorous bubbles
Tip: Use filtered or spring water if possible to avoid chlorine, which can mask delicate lemongrass and ginger flavors.
3
Add Lemongrass and Ginger
- Once the water is boiling, carefully add all the crushed lemongrass pieces and crushed ginger slices.
- The mixture will bubble up briefly.
- Stir well to ensure all pieces are submerged.
- Reduce the heat to medium-low so that the liquid maintains a gentle, steady simmer with small bubbles breaking the surface.
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Ready when: Lemongrass and ginger are fully submerged and the liquid is simmering gently
Tip: Avoid a rolling boil at this stage—too much vigorous heat can make the infusion bitter. A gentle simmer extracts flavor without bitterness.
4
Simmer the Infusion
- Simmer uncovered for 15 minutes, stirring occasionally.
- The water will gradually take on a pale golden color and the kitchen will smell intensely of lemongrass and ginger.
- Do not simmer longer than 15 minutes, or the ginger can become overpowering.
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Ready when: Liquid is pale golden, aromatic, and ginger flavor is clearly present
Tip: Stir every few minutes to keep the herbs submerged and encourage even extraction. If you forget and the water gets too hot, just lower the heat further.
5
Strain the Solids
- Remove the pot from heat.
- Place a fine-mesh strainer over a large, heat-safe bowl.
- Carefully pour the liquid through the strainer into the bowl, allowing the lemongrass and ginger solids to be caught by the mesh.
- Press gently on the solids with the back of a wooden spoon to extract any remaining flavorful liquid (you should get an extra tablespoon or two).
- Discard the solids.
- If you prefer an even clearer liquid, pour the strained punch through cheesecloth-lined strainer a second time.
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Ready when: All liquid is strained and solids are discarded; liquid is clear to pale golden
Tip: Work carefully with the hot liquid. If you're in a hurry, let it cool slightly before straining for safety.
6
Sweeten with Honey
- While the punch is still warm, add 6 tablespoons (90 ml) of honey and a pinch of fine sea salt (1/8 teaspoon or 0.5 g).
- Stir well for 1–2 minutes until the honey is completely dissolved.
- The salt balances the sweetness and brings out the deeper spice notes of the ginger.
- Taste the punch and adjust honey or salt to your preference.
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Ready when: Honey is fully dissolved, liquid is uniform in color and sweetness
Tip: Add honey while the punch is warm—it dissolves far more easily than in cool liquid. Start with 5 tablespoons if you prefer less sweetness; you can always add more.
7
Finish with Lime Juice
- Stir in 1/3 cup (80 ml) of freshly squeezed lime juice.
- The citrus will brighten all the spice and herbal notes and add a subtle sharpness.
- Stir well.
- Taste again and adjust lime juice or honey as needed—the punch should be balanced between warming spice, floral lemongrass, bright lime, and gentle sweetness.
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Ready when: Lime juice is fully blended; punch smells bright and citrusy
Tip: Use fresh lime juice, not bottled. Bottled lime juice can taste metallic or flat in this delicate punch.
8
Cool and Serve
- Let the punch cool to room temperature (about 20–30 minutes), then cover and refrigerate for at least 15 minutes before serving, or until you're ready.
- Serve warm or chilled, depending on the weather and your preference.
- Pour into mugs or glasses, and if serving warm, don't let it cool below room temperature before reheating gently in the pot.
- If serving chilled, pour over ice cubes.
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Ready when: Punch is cooled to room temperature or chilled, ready to drink
Tip: Serve punch within a few hours of preparing for the best flavor. The citrus can fade and the spice can become muted after 24 hours, though the punch will still be pleasant.
9
Garnish and Serve
- Pour the punch into mugs or glasses.
- Garnish each serving with a fresh lime wheel or slice and a small sprig of mint if desired.
- The garnish adds visual appeal and a fresh aroma that complements the punch beautifully.
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Ready when: Punch is garnished and ready to serve
Tip: Crush the mint leaves gently in your palm before adding to release their oils, or leave whole for a cleaner presentation.

Good to know

Tips

Fresh lemongrass is worth seeking out at Asian markets or specialty grocers. Look for stalks that are pale green and white, firm, and aromatic—avoid dried or browning stalks.
Crushing the lemongrass and ginger releases their essential oils, which are the source of their flavor. This is more important than any exact timing.
This punch is naturally caffeine-free and serves 8 generously. You can easily double it for a party by using the same pot and simmering for 18–20 minutes instead of 15.
Serve warm on cold evenings for a soothing, restorative drink, or chilled on warm days as a refreshing, aromatic beverage.

Make ahead

Yes. Make the punch (through step 7) up to 2 days ahead, then cover and refrigerate. Before serving, reheat gently in the pot over medium heat for 5–8 minutes until it reaches your desired temperature. Do not boil. The flavors will soften slightly after 24 hours but remain pleasant.

Storage & reheating

Room temperature (covered): up to 2 hours. Refrigerator: up to 3 days in a covered pitcher or bottle. To reheat, warm gently in a pot over medium heat for 5–8 minutes—do not boil. Freezer: not recommended, as the delicate herbal notes and brightness of the lime fade in freezing.

Substitutions

raw or regular honey → agave nectar, maple syrup, or white sugar (use 5 tablespoons/60 ml agave or maple, or 5 tablespoons/62 g sugar). Agave and maple will lend their own subtle flavors; sugar is most neutral. Adjust to taste.
fresh lime juice → lemon juice (use the same amount) or a mix of both. Lemon will make the punch slightly more sour and less floral. For a mix, use 2.5 tablespoons each lime and lemon juice.
fresh lemongrass stalks → zest of 2 lemons or 1 lemon and 1 lime (add with water and ginger). This loses some of the floral, herbal quality but still brightens the punch. Add the zest, simmer only 8 minutes to avoid bitterness.
fresh ginger root → 1 cinnamon stick (3–4 inches/7–10 cm), broken into pieces, or 0.5 teaspoon ground ginger (add in step 6 instead of simmering). Cinnamon creates a warmer, spicier punch that's more like a mulled drink. Ground ginger is quick but lacks the fresh bite of fresh ginger.