Yield: 1 servings
|1 large||Bunch mint|
|2||Lemons, juice of|
|1||Orange, juice of|
|1 cup||Pineapple juice|
Pick off mint leaves, crush thoroughly, add lemon juice and stand aside for one hour. Boil the water and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juices and serve with a sprig of fresh mint in each glass. Serve ice cold.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-18-95