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minted punch ( nonspiked )

(1 RATING)
43 Pinches 1 Photo
EDWARDCARL avatar
Bristow, OK
Updated on May 12, 2011

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.

prep time 15 Min
cook time
method Refrigerate/Freeze
yield Chill 2 hours or overnight

Ingredients

  • 5 cups water
  • 6 - whole cloves
  • 1 - cinnamon stick 3 to 4 inches long
  • 1 tablespoon minced fresh ginger root
  • 1/2 cup chopped fresh mint leaves for garnish
  • 1/2 cup sugar
  • 1 medium lemon cut in half

How To Make minted punch ( nonspiked )

  • Step 1
    In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
  • Step 2
    Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
  • Step 3
    Add the sugar and stir until dissolved. Remove from the heat.
  • Step 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.
  • Step 5
    Thinly slice the other lemon half and add to the punch.
  • Step 6
    Serve 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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