Lavender Punch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 72hrs 35mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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