1 can of preserved lychee or 15 pcs fresh rambutan
2 cans soda water or lemonade
Ginger Syrup:
½ cup ginger, pounded
¼ cup sugar
½ cup water
Procedure
In a small pot, put the water, sugar, and pounded ginger to make the ginger syrup. Allow it boil for 5 minutes or until the sugar is dissolved. Use a strainer to remove the pounded ginger and set the remaining liquid aside to cool down.
In a pitcher or punch bowl, combine the pineapple and orange juice, soda water or lemonade, and ginger syrup and mix well.
Add the sliced citrus, apple and peeled rambutans (if using them)
Place in the fridge for 15 minutes and allow it to cool. Add ice cubes upon serving to keep the punch cold for longer.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/filipino-fruit-punch-recipe/