Time 6h50m Yield 10 to 12 servings Number Of Ingredients 9 Steps:
For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours. For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator. To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco. Serve the punch in glasses over lavender ice cubes. Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.
Time 10m Yield 6 servings. Number Of Ingredients 6 Steps:
Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.
Time P3DT35m Yield 30 punch cups, 30 serving(s) Number Of Ingredients 8 Steps:
Base for punch may be done up day ahead and stored in container in refrigerator overnight. In saucepan combine water, cinnamon, cloves, and bring to a boil. Remove from heat and allow to stand for 5 minutes. Chill. Strain out spices. Combine grape and lime juices and mix well. Just before serving, pour over ice block in a punch bowl. Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl. ICE BLOCKS Make about 2 or 3 days prior so they’ll be frozen solid. You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl. I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great. Partly freeze 1/2 the container with water or ginger ale. Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc). Fill container with water or ginger ale. Freeze until solid.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 6 to 8 minutes. Meanwhile, process macadamia nuts in a food processor or chopper until finely chopped. Drain pasta and transfer to a large work bowl. Add butter and olive oil. Sprinkle chervil and chopped macademia nuts on top and season with salt. Toss and serve.
