Raise Your Glass of Sparkling Aromatic Lavender Punch

 

A celebration calls for a special beverage to fill raised glasses.  The aromatic flavors of lavender, lemon, sage and ginger create a sparkling punch that is bright and light to toast a New Year or celebrate any special occasion. 

 

Sparkling Lavender Lemon Sage Punch

For the ice ring:

• 1 lemon, thinly sliced
• 3-4 sprigs fresh sage 
• just boiled water
  

For the punch:

• zest of 1 lemon
• 6-8 sprigs fresh sage
• 1/2 cup sugar
• 1 1/4 cups fresh lemon juice
• 2 cups gin
• 2 cups ginger liqueur
• 2 cups Organic Lavender Simple Syrup (recipe below)
• 6 cups unflavored sparkling water
• 2 bottles chilled sparkling wine
  
  

Notes:

• You will need a Bundt pan to create the ice ring and a large punch bowl or equivalent vessel large enough to accommodate the ice ring.
• Each of the aromatic flavors — lemon, sage, ginger and lavender — can be dialed up or dialed back depending on your flavor preference.
• Think of this recipe as a guide.  Much like mixing any cocktail, it's both art and science.  Taste your brew regularly as you concoct it and tweak as your palate dictates. 
• The punch, without the sparkling water and wine, will store well in the refrigerator for several days to ease the day-off preparations.
  

Step 1: Make the ice ring

Arrange the thin lemon slices and sprigs of sage in the bottom of the Bundt pan.  Fill the pan to within 1 1/2 inches of the top with warm water that has been recently boiled.  (Warm, boiled water will freeze clearer than cold water for a more attractive look.)  Freeze for roughly 12 hours.

Step 2: Prepare the punch

Muddle the lemon zest, sage and sugar.  If a muddler and a cocktail shaker are not to be found in your kitchen gadgetry, a bowl and a wooden spoon will work just fine.  Gently mash the zest, sage and sugar until the sugar begins to turn a yellowy-green.  Add 2 cups of warm water and stir to dissolve the sugar.  Let it sit for 30 minutes, stirring occasionally, to infuse.  Add the lemon juice and stir.  Strain the liquid through a mesh sieve into your large punch bowl or similar festive vessel.  Stir in the gin, ginger liqueur and lavender simple syrup.

Step 3: Serve

Remove the Bundt pan from the freezer and dip the bottom into a bowl of hot water for few seconds to loosen.  Hold a plate over the pan and invert so that the ice ring now rests on the plate.  Lift the Bundt pan off and carefully transfer the ice ring to the punch bowl.  Gently add the sparkling water and wine and slowly stir just enough to combine.  Add a couple sprigs of lavender (dried or fresh) to the glassware for an extra festive flare.

Cheers!  Santé!  Skål!  Kippis!  Proost!  To your health and happiness all year long!

 

 

Organic Lavender Simple Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 teaspoon Organic Culinary Lavender

Directions: 

In a small sauce pan, combine water and sugar.  Heat over a medium heat until sugar is dissolved and remove from heat.  Add lavender in a tea infuser to the heated syrup and let steep.  Remove lavender when the syrup has completely cooled.  If you do not have a tea infuser, add the lavender to the hot syrup, then strain the syrup through a fine mesh colander when cooled.  You now have a delicious syrup ready to be added to your favorite summer fruit, lemonade, juice, coffee, tea, cocktail or cider!