Citrus Mint Punch Recipe

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Mint gives this citrus punch some real spark. I especially like to serve this beverage at bridal and baby showers and during the summer months at luncheons.—Judith Anglen, Riverton, Wyoming
TOTAL TIME: Prep: 70 min. + chilling
MAKES:18-20 servings
TOTAL TIME: Prep: 70 min. + chilling
MAKES: 18-20 servings


  • 1 cup packed fresh mint leaves
  • 4 teaspoons grated orange peel
  • 2 teaspoons grated lemon peel
  • 3 cups boiling water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 6 cups cold water
  • Ice cubes
  • Additional mint leaves, optional

Nutritional Facts

2/3 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fruit.


  1. Place mint and peels in a heat-resistant pitcher or bowl; add boiling water. Let steep 1 hour; strain. Add concentrates and water; stir well. Chill. Serve in chilled glasses over ice; garnish with mint if desired. Yield: 18-20 servings (3 quarts).
Originally published as Citrus Mint Punch in Taste of Home June/July 1996, p41

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countryhearts User ID: 805142 200677
Reviewed Jul. 2, 2010

"I've been making this recipe for several years. My family loves it and it's truly refreshing on a hot summer day. It's our favorite summertime beverage."

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