Lavender Punch Food

HIBISCUS AND LAVENDER PROSECCO PUNCH

Steps:

• For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
• For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
• To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
• Serve the punch in glasses over lavender ice cubes.
• Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

PURPLE PASSION LAVENDER-MINT TEA PUNCH

Steps:

• MINT LEAF ICE CUBES: To make the mint leaf ice cubes, place one whole mint leaf in each ice cube tray compartment. Fill the tray with water and freeze until completely solid.
• TEA/PUNCH: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow tea to cool completely.
• Strain the tea and add the ginger ale, grape juice and ice cubes. *Important*: Add the ginger ale just before serving. If you add it too early before serving, the ginger ale will loose its fizz.
• If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice, if desired.
• Don't forget to show off your newly acquired purple tongue!
• Approximately 12 cups.

LAVENDER MINT TEA PUNCH

Steps:

• Brew the mint in the water in a large pot for roughly ten minutes.
• Add the lavender blossoms.
• Allow tea to cool, then strain.
• Pour tea into a large punch bowl.
• Add the ginger ale, grape juice and ice cubes.
• To garnish, float lavender buds and mint sprigs on top.

VANILLA LAVENDER WINE PUNCH

Steps:

• In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
• Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
• Pour the wine over ice in a punch bowl.
• Add the Cava, and strawberries, stir, and serve over ice.
• Easy Lavender sugar:.
• 4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.

SUNSET PUNCH

Steps:

• Combine first four ingredients in a large bowl; chill. Stir in ginger ale; scoop sherbert (or sorbet) into punch. Serve immediately.