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.

Servings

Author Susan Belsinger

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.