Fresh Mint Punch
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- ¾ cupful of sugar
- 1½ quarts of ginger ale
- 1 pint of sweet cider
- 1 pint of iced water
Method
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- 12 sprays of fresh mint, 3 lemons, 6 oranges, ¾ cupful of sugar, 1½ quarts of ginger ale, 1 pint of sweet cider, 1 pint of iced water, Ice, Vegetable color.
- Crush the mint, extract the juice from the oranges and the lemons, add the sugar and water, stirring until the sugar is dissolved.
- Place this in a punch bowl and arrange a square of ice in the center.
- Pour over this the cider and ginger ale, to which add enough green vegetable color to make the punch a good shade of green when stirred in.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon