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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