Best Hibiscus And Lavender Prosecco Punch Recipes

Hibiscus Punch image

Provided by Denise Gee

Yield Serves 12-14

Number Of Ingredients 5

4 quarts water
2 cups dried hibiscus flower pods (see note)
2 cups superfine sugar, plus more to taste
Garnish:
Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)

Steps:

Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
Pour into small cocktail glasses filled with ice. Garnish, if desired.

Prosecco Punch image

Provided by Trisha Yearwood

Categories beverage

Time 2h5m

Yield 20 servings

Number Of Ingredients 6

Steps:

Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!