Hibiscus and Lavender Prosecco Punch

Special equipment: 24 large square ice cube moulds

1. For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube moulds. Fill the moulds with water and freeze until solid, 2 hours.
2. For the punch: Combine 300ml water and the hibiscus and dried lavender in a small saucepan. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
3. 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.
4. Serve the punch in glasses over lavender ice cubes.

Honey Simple Syrup:

1. Put the honey and 120ml water in a small saucepan over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.