Summer Herb Garden Punch
This punch was inspired by Lucinda Hutson's The Herb Garden Cookbook. A chilled citrus and pineapple punch infused with aromatic garden herbs and garnished beautifully for serving.
Ingredients
- ½ gallon lemonade or limeade (homemade or frozen)
- 1 large can pineapple juice (46 ounces)
- About 3 large handfuls of pineapple sage (lemon balm, lemon verbena, or mint leaves)
- 2 bottles of champagne or ginger ale
- 2 lemons (sliced thin, seeds removed)
- 1 lime (sliced thin, seeds removed)
- Fresh pineapple chunks (optional)
- Ice or ice mold
- Pineapple sage, lemon balm, lemon verbena, lemon grass, or mint leaves (for garnish)
Instructions
- Mix the lemonade or limeade and pineapple juice together and stir in the herbs. Refrigerate for at least 1 hour or up to 24.½ gallon lemonade or limeade, 1 large can pineapple juice, About 3 large handfuls of pineapple sage
- Depending upon the size of your punch bowl, you can mix up just half the batch, or use all of the ingredients.
- When ready to serve, squeeze the essence out of the infused herbs and remove them.
- Pour the juices into a punch bowl and add the lemon and lime slices, and pineapple chunks, if desired.2 lemons, 1 lime, Fresh pineapple chunks
- Add the ice or ice mold and garnish with the fresh herb leaves.Ice or ice mold, Pineapple sage, lemon balm, lemon verbena, lemon grass, or mint leaves
- Pour the champagne or ginger ale in just before serving.2 bottles of champagne or ginger ale
- Makes about 20 to 24 servings.
Notes
This punch was inspired by a great cook and herb friend, Lucinda Hutson, who wrote The Herb Garden Cookbook. Make sure all of the liquid ingredients are well chilled. Serve this in a punch bowl or Mexican water jar surrounded with herbs and flowers or an herb wreath. If you are using a punchbowl, it is a good idea to make an ice mold to keep it cold, if it will be sitting out for a while. To do this, use a ring-shaped mold or pan (sometimes I use five smaller star-shaped molds). Use water or lemonade. Pour this into the mold and add some thin slices of lemon. Place a few edible flowers or herb leaves on top and freeze the mold until it is solid. If you are keeping it for more than a day or so, cover it tightly with plastic wrap; it can be kept frozen for a month.
