MINTED PUNCH ( nonspiked )
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- 5 c
- whole cloves
- cinnamon stick 3 to 4 inches long
- 1 Tbsp
- minced fresh ginger root
- 1/2 c
- chopped fresh mint leaves for garnish
- 1/2 c
- 1 medium
- lemon cut in half
1In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
2Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
3Add the sugar and stir until dissolved. Remove from the heat.
4Squeeze the juice from half of the lemon into the punch and mix well. Strain the punch into a chilled pitcher or punch bowl, discard the solids.
5Thinly slice the other lemon half and add to the punch.
6Serve the punch warm, or cover it tightly and chill for at least two hours or as long as overnight