Golden Mint Punch

Recipe from

Oxmoor House


3 cups fresh mint sprigs
2 cups sugar
2 quarts water
1 (46-ounce) can pineapple juice, chilled
1 cup thinly sliced lemon rind
2 cups lemon juice, chilled
1 (33.8-ounce) bottle ginger ale, chilled
1 (28-ounce) bottle tonic water, chilled
Additional mint sprigs


Combine 3 cups mint sprigs, sugar, and water in a large Dutch oven, stirring well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool. Cover and refrigerate overnight.

Before serving, strain mint mixture; discard mint. Combine mint liquid, pineapple juice, lemon rind, and juice in a large punch bowl. Slowly pour ginger ale and tonic water into punch. Garnish with additional mint sprigs.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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