Fruit and Ginger Syrup

(Makes 10 Servings)


  • 1 can (20 oz.) Geisha┬« Chunk Pine apple, drained
  • 1 can (11 oz.) Geisha┬« Mandarin Orange, drained
  • 3 Tbsp.stem ginger syrup
  • 2 Tbsp.honey
  • 1 Tbsp. chopped stem ginger
  • 1 1/3 cups green ginger wine
  • 1 large mango
  • Juice of 1 lime


  1. Combine the stem ginger syrup, honey, and stem ginger with the ginger wine. Set aside. Slice the mango on each side of the stone. Mix with the Chunk Pineapple and Mandarin Oranges, lime juice and grated lime zest. Pour the ginger wine mixture over the fruit. Cover and refrigerate overnight.