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 vote5
Comments:
Serves:
Chill 2 hours or overnight
Prep:
15 Min
Method:
Refrigerate/Freeze
Ingredients
-
5 cwater
-
6whole cloves
-
1cinnamon stick 3 to 4 inches long
-
1 Tbspminced fresh ginger root
-
1/2 cchopped fresh mint leaves for garnish
-
1/2 csugar
-
1 mediumlemon cut in half
How to Make MINTED PUNCH ( nonspiked )
- In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
- Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
- Add the sugar and stir until dissolved. Remove from the heat.
- 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.
- Thinly slice the other lemon half and add to the punch.
- Serve 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
