Lavender Prosecco Punch
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Recipe courtesy of Valerie Bertinelli

Hibiscus and Lavender Prosecco Punch

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  • Level: Easy
  • Total: 6 hr 50 min (includes freezing and steeping times)
  • Active: 20 min
  • Yield: 10 to 12 servings


Lavender Ice Cubes:


Honey Simple Syrup:


Special equipment:
24 large square ice cube molds
  1. For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
  2. For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
  3. To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
  4. Serve the punch in glasses over lavender ice cubes.

Honey Simple Syrup:

  1. Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.