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


  • 5 c
  • 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
  • 1 medium
    lemon cut in half

How to Make MINTED PUNCH ( nonspiked )


  1. In a large saucepan over medium heat, stir ginger and mint, bring the mixture to a boil.
  2. Reduce the heat to medium and simmer uncovered until the liquid is reduced to 4 cups, about 15 minutes.
  3. Add the sugar and stir until dissolved. Remove from the heat.
  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.
  5. Thinly slice the other lemon half and add to the punch.
  6. Serve 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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