Minted Punch Recipe - Cooking Index
Minted Punch Recipe - Cooking Index
| 5 cups | 1185ml | Water |
| 6 | Whole cloves | |
| 1 | Cinnamon stick - (3" to 4") | |
| 1 tablespoon | 15ml | Minced ginger root |
| 1/2 cup | 20g / 0.7oz | Chopped fresh mint leaves |
| 1 | Mint leaves - for garnish | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Lemon - cut in half |
In large saucepan over medium heat, stir together water, cloves, cinnamon stick, ginger and mint. Bring mixture to boil, reduce heat to medium and simmer, uncovered, until liquid is reduced to 4 cups, about 15 minutes. Add sugar and stir until dissolved.
Remove from heat. Squeeze juice from half of lemon into punch and mix well. Strain punch into pitcher or punch bowl; discard solids. Thinly slice other lemon half and add to punch. Serve punch warm or cold; to serve cold, cover tightly and chill 2 hours to overnight.
This recipe yields 8 (1/2-cup) servings.
Each serving: 50 calories, trace sodium, 0 cholesterol, 0 fat, 13 grams carbohydrates, trace protein, trace fiber.
Source:
The Los Angeles Times, 12-29-1999
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