Celtic Homemade Floral Punch

Mmm, this stuff is delicious! Perfect for spring! From the book Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Midsummer, Bealtaine, Esbat dinners.

• Ready In: 24 hrs 5 mins
• Serves: 12-14
• Yields: 3 quarts punch

Ingredients

• 1  quart  red  grape juice
• 4  tablespoons sugar
• 40  mint leaves
• 1  quart red wine
• 1  quart  strong  brewed tea, cooled
• 3  lemons, juice of
•  array  fresh edible flower (such as nasturtiums, marigolds, primroses, pansies, borage, orange, and apple blossoms ) (optional)

Directions

1. Heat grape juice with sugar until sugar has dissolved.
2. Add mint leaves and steep overnight.
3. Strain liquid, discarding leaves, and add wine, tea, and lemon juice.
4. Chill for at least two hours.
5. Decorate with flowers if you wish.