• Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
• Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. 
• Add honey (or maple syrup) and molasses; stir until dissolved.
• Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
• Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

Tips

• Can be made up to 2 days in advance.