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Garden Punch

Author/Submitted by:
Servings: 10
Categories: Alcoholic Beverages / Champagne / Punch Recipes

    2.00 bn Lemon balm sprigs, on long
    -stems, if possible
    2.00 bn Milk-flavored mints, on
    -long stems, if possible
    1.00 cn Unsweetened pineapple juice
    46.00 oz Unfiltered apple juice or
    -apple cider
    2.00 Juice of lemon
    1.00 Lemon, cut in thin slices
    Sparkling water or
    -champagne to taste

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.

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