Herbaceous Limoncello Punch Recipe
Prep Time:
4 hours, 15 minutes
Cook Time:
Servings:
8 servings
Ingredients
  • 1 cup edible flowers (such as violets, marigolds, or pansies), divided
  • 20 fresh thyme sprigs, divided
  • 2 cups limoncello
  • 1 cup bitter gentian lemon liqueur
  • 1 (750-milliliter) bottle dry sparkling wine, chilled
  • ½ cup freshly squeezed lemon juice
  • ½ cup simple syrup
  • 8 lemon slices, for garnish, or to taste
Directions
  1. Fill an ice cube tray with most of the edible flowers and the majority of the fresh thyme branches, reserving a few of each for garnishing.
  2. Top with water and freeze until solid, at least 4 hours.
  3. In a large punch bowl, combine the limoncello, bitter gentian lemon liqueur, sparkling wine, lemon juice, and simple syrup.
  4. Stir gently to combine.
  5. Add the lemon slices and the remaining edible flowers and fresh thyme sprigs to the punch bowl.
  6. Add the ice cubes with the frozen edible flowers to the punch bowl.
  7. Gently ladle the punch into chilled glasses, ensuring that each glass contains some of the lemon slices and edible flowers and a sprig of fresh thyme.