Lavender Punch

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READY IN:
72hrs 35mins
SERVES:
30
YIELD:
30 punch cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Base for punch may be done up day ahead and stored in container in refrigerator overnight.
  2. In saucepan combine water, cinnamon, cloves, and bring to a boil.
  3. Remove from heat and allow to stand for 5 minutes.
  4. Chill.
  5. Strain out spices.
  6. Combine grape and lime juices and mix well.
  7. Just before serving, pour over ice block in a punch bowl.
  8. Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl.
  9. ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid.
  10. You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl.
  11. I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great.
  12. Partly freeze 1/2 the container with water or ginger ale.
  13. Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc).
  14. Fill container with water or ginger ale.
  15. Freeze until solid.

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