This refreshing beverage, Lavender punch, is spiced with a bit of cinnamon, cloves, and lavender. Mixed with grape juice, limeade, and gingerale.
I’m still hooked on lavender. I went into my garden and the bees were just buzzing all over my lavender. They became extremely annoyed as I snipped my lavender and inhaled the fabulous fragrance. I had to remind them that it was my garden and my lavender and they were merely guests. Yet I appreciated the work they were doing. Somewhere there is a beehive filled with lavender honey…my lavender honey. I wonder where it is?
I found this recipe about 100 years ago (seems like it) in some kind of country home magazine. I have kept it for special ocassions. You know “chick functions” where they would appreciate drinking flowers.
As I sat snipping my lavender I had a sudden craving for southern France. I had the most delicious Lavender Creme Brûlée there a few years ago. Since I don’t need to wear that Creme Brulee this summer, I decided to “escape to Provence” by making this Lavender Punch.
This is pretty simple to make needing only a few ingredients. Water, sparkling water or Gingerale, frozen limeade concentrate, grape juice, a cinnamon stick, whole cloves, fresh or dried lavender and lime slices.
In a small saucepan, heat water. Add the cinnamon stick and cloves.
Bring to a boil and let simmer for 5 minutes. Terrible picture. Sorry I have nothing better to choose from, but you get the idea. Right?
Remove from the heat and add the lavender blossoms.
Put a lid on the pan and let the mixture steep for 10 minutes.
I am now calling this a brew. Strain the brew into a bowl or measuring cup.
Discard the spices.
To the brew add 2 cups of grape juice. I wasn’t lucky enough to have my own bottled concord grape juice. Maybe next year.
Now add 6 ounces of frozen lime juice concentrate. I accidentally bought a 12-ounce can. What was I thinking??? So I thawed it and poured in half to my brew.
Add this point you need to cover and chill the mixture. You can make this much a few days in advance.
Now get out your pretty pitcher. No I never use this pitcher. Only when blogging. It belonged to my Great Grandmother and I would just die if I broke it. So, why in the heck did I even take it out of the china cupboard?
Pour the grape juice/brew into a picture or punch bowl or whatever.
Add the slices of one lime.
Fill the pitcher with ice cubes.
Fill the pitcher with sparkling water or gingerale and stir very well. The grape brew will want to settle to the bottom of the pitcher.
Now take a cold glass of lavender punch to the garden and watch the bees buzz around your flowers.
They have to be jealous.
Ahhh. My escape to Provence.
Spiced Grape, Limeade, and ginger-ale with a hint of lavender
Prep Time 15 minutes
Servings 6 servings
Calories 116 kcal
- cup water
- 1 cinnamon stick 3-inch
- ½ teaspoon whole cloves
- 3 tablespoons fresh lavender flowers or 1 tablespoon dried lavender
- 1 6-ounce can frozen limeade concentrate
- 2 cups grape juice
- 1 sliced lime
- 1 liter ginger ale chilled
n a small saucepan heat water, cinnamon stick and cloves to boiling. Simmer spice mixture over low heat for 5 minutes. Remove from heat. Add lavender flowers; cover and let stand 10 minutes to steep.
Strain the brew into a container and discard the spices. Stir in grape juice and limeade concentrate into the brew. Cover and refrigerate.
Just before serving, pour the brew into a large pitcher; add lime slices and ice. Fill pitcher with sparkling water or ginger ale and serve immediately.
Make 2 quarts.
Amount Per Serving (1 g)
% Daily Value*
Saturated Fat 0g0%
Vitamin A 25IU1%
Vitamin C 4.1mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Debra hirschi says
thank you for sharing this recipe. I, too, found the same recipe in country living magazine decades ago. I made it many times but lost the recipe in a move. I have searched for it many times and am so glad to have finally found it. It is simply delicious and refreshing, perfect for a summer afternoon onthe paito. I will be making it and enjoying it many times this summer.
Janet Barton says
I’m so happy to this, Debra. I posted the recipe so many years ago. It’s a real keeper don’t you think? I should repost it for summer. It’s easy to make. I’m so glad I “archived” the recipe for you. 😉
Oh, I have a lavender thing for you!! I save the raspberry juice from any pies or such that I make, and in the fall I simmer it down to what I need for jelly, and when it's almost simmered down enough I add some lavender to cut the sweetness, then strain and finish up making the jelly. Very intense flavor, but the lavender cuts the cloying sweetness you can get in a raspberry jelly.
Janet Barton says
Oh my gosh. That sounds amazing! I would LOVE it. Thank you so much for the great idea. I will definitely write this idea down for future jelly.
My son and his wife just returned from the honeymoon in france. They are crazy about lavender. I am going to make your lavender punch for their reception, thanks for the recipe!
Janet Barton says
What a wonderful honeymoon location. This punch will be perfect. I hope they love it. Thanks for commenting.
What kind of lavender do you have growing-there are so many kinds.Some are very sweet smelling, some have grassy smell.
Um…Could I PLEEEEEEASE have a glass of this incredibly delicious looking beverage, while sitting on the front patio, thumbing through the Provence book…. IF I am still standing after the Half on Saturday??? Looks fantastic J!