MINTED PUNCH ( nonspiked )

Eddie Jordan


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.


★★★★★ 1 vote

Chill 2 hours or overnight
15 Min


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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

How to Make MINTED PUNCH ( nonspiked )


  • 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

Printable Recipe Card

About MINTED PUNCH ( nonspiked )

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

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