Minted Fruit Punch

1 cup sugar 1/2 cup water 1/2 cup grapefruit juice Juice of 6 oranges (save the peel of half an orange)

Juice of 6 lemons 1/4 cup crushed pineapple 1/2 cup creme de menthe Rind of 1/2 cucumber

1 quart ginger ale

Heat sugar and water together until sugar is dissolved. Add the fruit juices, pineapple, creme de menthe, cucumber rind, and the peel of 1/2 orange. Chill for several hours. Remove cucumber and orange peel. Add ginger ale; pour over ice in tall glasses. Serves 10 to 12.

1 dozen lemons

3 oranges 1/2 cups sugar

4 cups water

2 cans (46 oz. each) pineapple juice

1 can (46 oz.) grapefruit juice

2 quarts sparkling water or club soda Mint sprigs

Sliced fruit (such as oranges or pineapple) for garnish

Slice lemons and oranges, including juices, into saucepan and heat to boiling. Mash with potato masher or wooden spoon while heating. Remove from heat; add sugar and water; stir to dissolve sugar. Strain, discarding fruit pulp; cool.

Combine liquid with the canned fruit juices; pour over block of ice in punch bowl. Add sparkling water; stir punch just to blend. Garnish with mint and fruit. Makes 2 gallons, or 64 servings of 1/2 cup each.

 

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