Lavender Gin & Tonic Punch

SERVINGS : 6

This lavender punch is almost too pretty to drink! With warmer weather approaching, use this recipe to impress your guests with spin on a classic favorite. The stunning purple color doesn’t come from the lavender, like you might think! The pigmentation is from the pea flower but has aromas from the fragrant lavender and zesty lime juice. Bonus: it’s easy to whip up for a crowd!

INGREDIENTS

– 1 1 /2 cups gin

– 2 tbsp dried lavender, food grade

– 4 ounces lime juice, fresh squeezed

– 2 tbsp dried butterfly pea flower

– 32 ounces tonic water

INSTRUCTIONS

1. Combine 2 tablespoons lavender to 1 1/12 cups gin. The longer the lavender sits in th e gin, the stronger the taste and smell. For this, you can do anywhere from 5-24 hours. After 5 hours you will be able to smell and taste the lavender.
2. Combined 2 tablespoons dried butterfly pea flowers with 4 ounces lime juice and let it infuse for about an hour. It turned a deep purple color that was perfect when mixed with the other ingredients.
3. Once everything is infused, add the ingredients into a punch bowl with 32 ounces tonic water crushed ice right before serving.

Recipe and photos originally from sugarandcharm.com