MINTED PUNCH ( nonspiked )

Eddie Jordan

By
@EDWARDCARL

This punch would be great to make ahead of time. If you want you can add some club soda or ginger ale just before serving.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Chill 2 hours or overnight
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

5 c
water
6
whole cloves
1
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
sugar
1 medium
lemon cut in half

Step-By-Step

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

About this Recipe

Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Low Fat, Low Sodium