Lavender Punch Recipes

Steps:

• For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
• For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
• To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
• Serve the punch in glasses over lavender ice cubes.
• Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

Steps:

• Base for punch may be done up day ahead and stored in container in refrigerator overnight.
• In saucepan combine water, cinnamon, cloves, and bring to a boil.
• Remove from heat and allow to stand for 5 minutes.
• Chill.
• Strain out spices.
• Combine grape and lime juices and mix well.
• Just before serving, pour over ice block in a punch bowl.
• Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl.
• ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid.
• You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl.
• I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great.
• Partly freeze 1/2 the container with water or ginger ale.
• Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc).
• Fill container with water or ginger ale.
• Freeze until solid.

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.