Sugar Bombs®
Holiday Punch

To make the ginger syrup:

• In a medium saucepan over medium heat, combine the brown sugar, sliced ginger and 3 cups of water. Bring to a simmer and stir until the sugar has dissolved. Turn off the heat and allow it to steep for 10 minutes. Strain and allow it to cool.

To make the tomato water:

• In a blender, combine the tomatoes and 1 cup of water. Process until completely blended and then strain through a fine mesh strainer. Discard the solids and reserve the water. 
• In a large punch bowl, combine the ginger syrup and tomato water with the remaining ingredients. Add ice when ready to serve and garnish with fresh cranberries, Sugar Bombs® tomatoes, and lime wheels.