Recipes for Holiday Punch By Katherine Huether

[Dept of PMM Artists & things]

The holidays are here and it’s time to entertain. When company comes calling, a beautiful punch bowl can be the center of a party spread. As an alternative to the standard recipes, it’s fun to experiment with herbs, such as rose hips, cinnamon, mint and nettle. This not only gives guests some healthy alternatives, but it is a great way to introduce guests, who may be unfamiliar with herbs, to their charms.

Punches can be served hot or cold, depending on the type of party you’re having. A cold, fruity beverage can add a lot of atmosphere to a cocktail party while a hot drink is wonderful after spending the day outside. It’s fun to add a little fizz in the form of ginger ale or ginger beer to the cold drinks. Natural fruit sorbet makes a tasty and attractive garnish.

Add Pizzazz with Herbs

When adding an herbal tea to a punch, aim to complement the overall character of the plant. For example, a delicate herb like chamomile blends well with light flavors like apple, and rose hips work well with the tartness of cranberry. You also can compose a party beverage by keeping in mind the medicinal uses of a plant. Here is a short list of some herbs, their medicinal uses and possible flavor combinations:

Chamomile (Matricaria recutita). Delicate and mild, this apple-scented herb blends well with almost any kind of juice. Chamomile is relaxing, great for stomach upsets, and used as an antispasmodic.

Rose hips (Rosa spp.). Slightly tart, this herb blends well with citrus juices, cranberry juice and apple cider. It is a good herb to reach for during cold and flu season, because it is high in vitamin C, an antioxidant that boosts the immune system.

Peppermint (Mentha xpiperita). Stimulating and refreshing, peppermint adds a hint of cool to any punch recipe. Fresh mint leaves, if available, are a nice choice — the fresh herb retains its volatile oils better than dried. This is wonderful for boosting mood, clearing chest congestion and relieving headaches.

Nettle (Urtica dioica). Rich and earthy, this herb blends comfortably with juices that have a more complex flavor, such as grape juice or a fruit punch blend. Nettle is a great health-booster — it is rich in minerals, such as iron, calcium and magnesium.

Ginger (Zingiber officinale). Fragrant with hints of lemon and pepper, ginger will warm you on the coldest of nights. It tastes great mixed with green tea and apple juice. Ginger is a good herb to use in the winter — it aids the immune system and helps boost tolerance to the cold temperatures.

Cinnamon (Cinnamomum spp.) The smell of cinnamon makes us recall cold days, apple pie and festive gatherings. A few cinnamon sticks are a nice addition to hot drinks. Warming and antimicrobial, cinnamon is great in colder temperatures. Cinnamon also is a great comfort when you’re sick with the flu.

Cloves (Syzygium aromaticum). Reminiscent of apple pie, cloves are a natural complement to cinnamon. It is an antiviral and antiseptic, as well as a carminative, so it expels excess gas in the digestive system. It also can be used for colds or an upset stomach.

Recipes for Holiday Punch: Hot Mulled Apple Cider with Cranberry and Rose Hips

By Katherine Huether

Serves 10

This is a classic with a twist. Rose hips and cranberry juice accompany apple cider to make this spicy beverage.

• 3 tablespoons dried rose hips
• 4 cups hot water
• 3 cinnamon sticks
• 1/2 teaspoon whole cloves
• 4 cups apple cider
• 2 cups cranberry juice
• One orange, sliced thin
• Cinnamon sticks for garnish, if desired

1. Steep rose hips in hot water for 10 minutes, then strain. Transfer all ingredients to a large saucepan. Simmer on low for at least 1 hour before serving.

2. To make ahead, steep tea and then add all ingredients to a large container and refrigerate. Before serving, transfer to saucepan and simmer as usual.

3. Serve in festive mugs with a cinnamon stick as a garnish.

Recipes for Holiday Punch: Pineapple Mint Punch

By Katherine Huether

Serves 12

Refreshing and festive, this punch combines fresh mint and pineapple for a special party treat.

• 1 cup fresh mint, coarsely chopped
• 8 cups pineapple juice
• 1 orange, sliced thin
• 1 liter ginger ale or ginger beer

1. Combine mint, pineapple juice and orange slices in a large container. Refrigerate for at least 2 hours. This releases the essential oils from the mint into the rest of the beverage.

2. Just before serving, add ginger ale or ginger beer.

3. Serve in punch glasses with ice.

Recipes for Holiday Punch: Orange Green Tea Zing

By Katherine Huether

Serves 16

Refreshing with a hint of citrus, this healthy punch combines the flavors of ginger, orange and green tea for a bubbly drink that is rich in antioxidants.

• 4 cups hot water
• 4 green tea bags or 2 tablespoons bulk green tea
• 1-inch piece gingerroot, peeled and crushed
• 8 cups orange juice
• 1 liter bottle ginger ale or ginger beer
• Fresh orange and pineapple slices, for garnish

1. In a large container, steep hot water, green tea and crushed ginger for 10 minutes, then strain.

2. Add orange juice. Refrigerate until cool, about 1 hour. Transfer to a punch bowl. Add ginger ale or ginger beer just before serving.

3. Garnish with slices of orange or pineapple.

Recipes for Holiday Punch: Spiced Chamomile Apple Punch

By Katherine Huether

Serves 10

This punch features the delicate apple flavors of chamomile tea and apple juice flavored with a hint of cinnamon and citrus.

• 6 chamomile tea bags
• 3 cinnamon sticks
• 6 cups hot water
• 4 cups apple juice
• 1 orange, sliced thin
• 1 lemon, sliced thin
• Lemon or orange sorbet

1. In a large container, steep chamomile tea bags and cinnamon sticks in hot water for 10 minutes.

2. Remove tea bags. Add apple juice, orange slices, and lemon slices. Refrigerate for at least 2 hours so all the flavors can combine.

3. Serve in pretty glasses with a small scoop of sorbet as a garnish.

Recipes for Holiday Punch: Grape Sparkle with Nettle

By Katherine Huether

Serves 16

Sweet and elegant, this beverage makes a fun alternative to wine or champagne. The berry sorbet is a perfect complement to the grape juice, and ginger ale or ginger beer adds a little fizz.

• 3 tablespoons dried nettle
• 4 cups hot water
• 8 cups grape juice
• 1 liter ginger ale or ginger beer
• Berry sorbet or sherbet
• Fresh fruit, for garnish, if desired

1. Steep nettle in hot water for 1 hour, then strain. Combine nettle tea and grape juice in a large container and refrigerate until chilled, about 2 hours.

2. Add ginger ale or ginger beer just before serving. Drop scoops of sorbet or sherbet in punch bowl.

3. Serve in a wineglass or champagne flute over ice and garnish with fresh fruit pierced with a toothpick.