Hibiscus And Lavender Prosecco Punch Recipes

Steps:

• Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
• Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
• Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!

Steps:

• Bring 2 quarts water to a boil in a medium stainless-steel pot.
• Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
• Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Steps:

• Combine syrup and ginger ale in a large pitcher or bowl. Serve in pitcher, or pour over ice into glasses. Garnish with lemon zest.

Steps:

• Pour the vodka into a cocktail shaker with the ginger cordial, orange and lemon juice. Add a handful of ice and shake until the cocktail shaker is frosty.
• Line up 4 champagne flutes, put a hibiscus flower in each, then strain the cocktail into the glasses. Divide the prosecco between the glasses, then drop 1 tsp syrup from the hibiscus flower jar into each and allow it to sink before serving.

Steps:

• Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
• Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
• Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
• Pour into small cocktail glasses filled with ice. Garnish, if desired.