Golden Mint Punch

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
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