6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each

Brew the mint in the water in a teapot for ten minutes.

Add the lavender blossoms to the pot.

Allow tea to cool.

*Strain the tea and add the ginger ale, grape juice and ice cubes.

If serving in a punch bowl, float lavender buds and mint sprigs on top.