Citrus mint punch

Yield: 3 Quarts

Measure Ingredient
1 cup Packed fresh mint leaves
Grated peel of 1 orange
Grated peel of 1 lemon
3 cups Boiling water
12 ounces Can frozen lemonade concentrate;thawed
12 ounces Can frozen orange juice concentrate;thawed
1½ quart Cold water
Additional mint leaves(opt.)

Place mint leaves 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 over ice; garnish with mint if desired.

Source: Taste of Home mag, June/July 1996

Similar recipes