Hibiscus and Lavender Prosecco Punch
- Level: Easy
- Yield: 10 to 12 servings
- Total: 6 hr 50 min (includes freezing and steeping times)
- Active: 20 min
Ingredients
Lavender Ice Cubes:
24 sprigs fresh lavender
Punch:
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
Honey Simple Syrup:
1/2 cup honey
Directions
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.