Fruit Punch

For additional mint flavor, freeze chopped mint leaves with water in ice-cube trays to make flavored cubes.


7 quarts

Recipe from

Southern Living


1 cup loosely packed fresh mint leaves
2 cups hot water
2 1/2 cups sugar
2 cups water
1 1/2 cups lemon juice
1/2 cup lime juice
1 pint fresh strawberries, quartered
2 (46-ounce) cans pineapple juice, chilled
3 cups orange juice, chilled
1 (1-liter) bottle ginger ale


Stir together mint and 2 cups hot water; let stand 25 to 30 minutes. Pour through a wire-mesh strainer into a 2-quart container, discarding mint.

Stir in sugar and next 3 ingredients. Chill 8 hours. Pour mixture into a large punch bowl. Stir in strawberries and remaining ingredients just before serving. Serve over ice.

Ernestine M. Williams, Philadelphia, Pennsylvania,

Southern Living

May 2001
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