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Three pounds purple grapes 1 cup lavender flowers dried or fresh, 1.5 cups sugar 1 quart bottled spring water 3 cinnamon sticks 1 teaspoon whole cloves 1/2 cup lemon juice 1 bottle claret 3 bottles pink champagne chilled Grapes and Lemon slices to garnish
Instructions: Press the grapes in a food mill. Strain and combine the juice with the lavender, sugar, water, cinnamon and cloves. Boil slowly covered for five minutes. Strain and cool. Add the lemon juice and claret, cover tightly and chill overnight. To serve pour the mixture into a chilled glass or crystal punch bowl. Slowly add the chilled champagne. Garnish with grapes and lemon slices. To make sure the punch stays cold make sure to place the punch bowl in a larger bowl filled with crushed ice. Recipe serves between 15 and 20 people.
Reference: The Herb Companion Magazine December/January 1995/1996
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