3 tablespoons olive oil
2 (8 ounce) cans tomato juice
1/2 teaspoon dry mustard
2 tablespoons grated lemon zest
1/8 cup chopped fresh parsley
In a medium bowl, blend the tomato juice, dry mustard, lemon zest, parsley and mustard into a punch recipe. Stirring constantly until well blended. Pour punch into an 8 ounce canister punch bowl and punch warmed up with plastic wrap or tissue.