Citrus Mint Punch
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
Ingredients
- 1 cup packed fresh mint leaves
- 4 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 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
Reviews
In the south the non alcoholic drinkers call this mint Julep. I use lemon juice not lemonade although I guess you could use lemonade and do without the sugar I put in. I also use gingerale ale in It came from a cookbook from 1912 I think the date is. I only use cookbooks from before 1950 because they have recipes that are totally home made
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.