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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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

Directions Step-By-Step

1
In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
2
Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
3
Add the sugar and stir until dissolved. Remove from the heat.
4
Squeeze 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.
5
Thinly slice the other lemon half and add to the punch.
6
Serve 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