Hibiscus And Lavender Prosecco Punch Food

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PROSECCO PUNCH



Prosecco Punch image

Provided by Trisha Yearwood

Categories     beverage

Time 2h5m

Yield 20 servings

Number Of Ingredients 6

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

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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