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minted punch ( nonspiked )

(1 rating)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

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 rating)
yield serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For minted punch ( nonspiked )

  • 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 md
    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
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