Hibiscus And Lavender Prosecco Punch Food

PROSECCO PUNCH

Prosecco Punch image

Provided by Trisha Yearwood

Time 2h5m

Yield 20 servings

Number Of Ingredients 6

Ingredients

2 quarts white grape juice
1 quart pomegranate juice
6 ounces fresh raspberries
1/2 pint pomegranate seeds
One 1-liter bottle ginger ale
2 bottles prosecco

Steps:

Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!

HIBISCUS PUNCH

Hibiscus Punch image

Provided by Denise Gee

Categories Punch Non-Alcoholic Brunch Fourth of July Picnic Vegetarian Graduation Father's Day Summer Anniversary Birthday Shower Chill Party Potluck Boil Drink

Yield Serves 12-14

Number Of Ingredients 5

Ingredients

4 quarts water
2 cups dried hibiscus flower pods (see note)
2 cups superfine sugar, plus more to taste
Garnish:
Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)

Steps:

Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
Pour into small cocktail glasses filled with ice. Garnish, if desired.

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