Lavender Punch

Lavender is a flower often dried for potpourris and sachets that can also
be
used to flavor foods. Fragrant yet spicy, this lavender, colored punch can
easily be doubled to fill a punch bowl.

Makes About 1/2 Gallon

1-cup water
1 3-inch stick cinnamon
1/2-teaspoon whole cloves
3 tablespoons fresh lavender flowers or 1 tablespoon dried lavender
1 6-ounce can frozen limeade concentrate
2 cups bottled purple grape juice
1 lime sliced
Ice cubes
Ribbon-tied bouquet of lavender flowers (optional)
1 1-liter bottled seltzer or gingerale, chilled

In covered 1 quart saucepan, heat water, cinnamon stick, and cloves to
boiling. Simmer spice mixture over low heat 5 minutes; remove from heat.
Add lavender flowers; cover and let stand 10 minutes to steep. Strain the
brew into a container or bowl and discard the particles. Stir frozen
limeade concentrate into the brew until melted and add grape juice; covers
and refrigerate. Just before serving, pour the brew into large pitcher,
add lime slices and ice. Tie the bouquet of lavender to handle of pitcher,
if desired. Fill pitcher with seltzer or ginger ale and serve immediately.

This recipe appeared in "Country Living."


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/