MINTED PUNCH ( nonspiked )

1
Eddie Jordan

By
@EDWARDCARL

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 )

Step-by-Step

  • 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