| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverage | 50 | Servings | ||
INGREDIENTS
| 1 | c | Powdered sugar |
| 4 | Lemons | |
| 24 | Sprigs of mint; chopped fine | |
| 1 | c | Sugar |
| 12 | Stalks mint | |
| 8 | c | Ginger ale |
| 4 | c | Water |
| 4 | c | Shaved ice |
INSTRUCTIONS
Mix powdered sugar, lemon juice, and mint sprigs and set aside for 2 hours. Combine granulated sugar, mint stalks, water, and cut up rind of the 4 lemons. Boil together about 5 minutes; allow to cool. Stir the two mixtures together and strain. To 1 quart of this stock add, just before serving, 2 quarts of ginger ale, 1 quart shaved ice. Stock may be nade several days ahead of use and stored in refrigerator. Yield: 1 gallon punch. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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