If fresh herbs are available, use twice as many as you would of the dried.

6 teaspoons dried mint
6 cups water, boiling
1 tablespoon dried lavender blossoms
1-litre bottle ginger ale
1 cup purple grape juice
Ice cubes, with a fresh mint leaf frozen in each

Brew the mint in the water in a teapot for 10 minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and the ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.

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