MINTED PUNCH ( nonspiked )
By
Eddie Jordan
@EDWARDCARL
1
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.
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
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
About MINTED PUNCH ( nonspiked )
Course/Dish: Punches, Non-Alcoholic Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
