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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
  • Total Time
    Prep: 70 min. + chilling
  • Makes
    18-20 servings (3 quarts)


  • 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


  • Place mint and zest 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.
Nutrition 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.

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  • Jackie
    Aug 24, 2020

    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

  • countryhearts
    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.