Name: Hibiscus and Lavender Prosecco Punch
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT6H50M0.000S
Yield: 10 to 12 servings
Ingredients: 24 sprigs fresh lavender; 1 tablespoon dried hibiscus; 1 tablespoon dried lavender; 1 cup fresh lemon juice (6 lemons); 1 1/2 cups seltzer; 3/4 cup vodka; Honey Simple Syrup, recipe follows; One 750-ml bottle prosecco; 1/2 cup honey

Directions

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Watch how to make this recipe.

Special equipment:

24 large square ice cube molds

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.
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.
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.
Serve the punch in glasses over lavender ice cubes.

Honey Simple Syrup:

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.

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Hibiscus and Lavender Prosecco Punch

Lavender Ice Cubes:

Punch:

Honey Simple Syrup:

Special equipment:

Honey Simple Syrup:

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