Garden Punch Recipe

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Garden Punch Ingredients

2 bunch lemon balm sprigs, on long stems, i, f possible
2 bunch milk-flavored mints, on long stems,, if possible
1 can unsweetened pineapple juice or
46 oz unfiltered apple juice or apple cid, er
2 juice of lemon
1 lemon, cut in thin slices
1 sparkling water or champagne to tas, te

A Recipe for
Garden Punch

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Garden Punch

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Garden Punch Directions

From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.

Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.

Makes about 10 4-oz servings.

Serves: 10

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Garden Punch Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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