Purple Passion Lavender-Mint Tea Punch - cooking recipe

Ingredients

Punch
3 tablespoons fresh mint leaves
2 -3 tablespoons fresh lavender blossoms or 1 tablespoon dried lavender blossoms
6 cups boiling water
1 liter ginger ale, chilled
1 cup purple grape juice
Garnish
mint leaf ice cube
thinly sliced orange (or lemons)
lavender flowers
mint sprig

Preparation

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.