HERBAL PUNCH

Today is National Punch Day! Punch is a great beverage for entertaining, whether it is served chilled for summer or warmed for a cold winter’s night, plus it can be a festive addition to simple hors d’oeuvres or a party in itself. Here are some of my favorite punches and of course they include tea, herbs or both:

FRUIT TEA PUNCH: Combine 1 c honey, 1 c orange juice, ½ c fresh lemon juice, 1 c pureed fresh fruit (strawberries, blueberries, peaches, etc.), 1 1/2c brewed tea (ROOIBOS for a caffeine-free alternative). Just before serving at a 2-liter bottle of ginger ale. Serve garnished with orange & lemon slices plus some slices of fruit.

ROSE GERANIUM PUNCH: Make a flavored simple syrup by combining a handful of rose geranium leaves with 1 c water and 1 c sugar and bringing it to a boil until the sugar dissolves, then remove from heat, cover and steep for 15 mins. Strain and cool. Add syrup to 1 can prepared orange juice concentrate, 1 gallon cranberry juice cocktail and 3 c water in a punch bowl. Add a 2-liter bottle of ginger ale before serving. Garnish punch bowl with an ice ring or cubes which includes rose geranium leaves and flowers.

TEA & HERB PUNCH: Steep 1/2 c loose leaf tea (ROOIBOS for a caffeine-free alternative) and 3Tbs each peppermint, rosemary and sage in a quart of water, stain and add 1c sugar and 1-6oz frozen lemonade. Chill, then add 2-3 gallons water to serve. Garnish with sliced lemons studded with cloves. Serves 50!

SPICED CIDER PUNCH: Combine 64oz apple cider, 1 qt orange juice 1/3c cinnamon candies, 3Tbs honey and a muslin bag with 1tsp whole cloves, 1Tbs gingerroot, 1 tsp whole allspice, 1-3” cinnamon stick and 1 tsp coriander seeds. Heat and simmer for 5 minutes or until all the candies are melted, then remove bag of spices. Serve warm in mugs with a cinnamon stick stirrer.

“Above all, love each other deeply, because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9