1(or more) bunches of lemon-scented (or other) herbs
246-oz. cans unsweetened pineapple juice
22 lemons, juiced
2lemons, cut into rounds
3limes, cut into rounds
Additional sprigs of fresh herbs
Spritz or spike to taste
Lucinda's Summertime One-Two Punch Directions
Gently wring herbs to release flavor. Place in large glass jar with juices. Chill overnight, occasionally pressing down on herbs with back of a wooden spoon to release more flavor.
Prior to serving, remove herbs (they will have discolored) and replace with fresh herb sprigs and citrus slices. Pour into iced glasses with a splash of Squirt and garnish with fresh herb sprigs and citrus slices. This punch is also lovely presented in a punch bowl with floating edible flowers and herb sprigs.
VARIATIONS: Add lemongrass, fresh pineapple chunks and Reed’s Original Ginger Brew to the original recipe. Discard the tough outer leaves from four stalks of lemongrass and bruise the stalks with the back of a knife. Cut stalks into 2-inch segments and add them to the punch the day before serving. Lemongrass stalks also make good stirrers for the punch. For other versions, use limeade, lemonade, apple juice or a combination of tropical mango, guava or passion fruit juices.