minted punch ( nonspiked )
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For minted punch ( nonspiked )
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5 cwater
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6whole cloves
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1cinnamon stick 3 to 4 inches long
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1 Tbspminced fresh ginger root
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1/2 cchopped fresh mint leaves for garnish
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1/2 csugar
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1 mdlemon cut in half
How To Make minted punch ( nonspiked )
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1In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
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2Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
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3Add the sugar and stir until dissolved. Remove from the heat.
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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.
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5Thinly slice the other lemon half and add to the punch.
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6Serve the punch warm, or cover it tightly and chill for at least two hours or as long as overnight
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for MINTED PUNCH ( nonspiked ):
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