Here's an alcohol-free spin on this time-honored, Southern beverage. Fresh mint, tangy lemom and ginger ale fizz make for pleasant sipping. —Annette Grahl Midway, Kentucky
- 2 cups cold water
- 1-1/2 cups sugar
- 3/4 cup lemon juice
- 6 mint sprigs
- 5 cups ice cubes
- 2-1/2 cups ginger ale, chilled
- Lemon slices and additional mint, optional
- In a large bowl, combine the water, sugar, lemon juice and mint. Let stand for at least 45 minutes.
- Strain and discard mint. Place ice cubes in two 2-qt. pitchers; add half of the lemon mixture and ginger ale to each. Garnish with lemon and mint if desired. Yield: 13 servings (about 3 quarts).
Originally published as Mock Mint Julep in Taste of Home April/May 2007, p15
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