|by Eufemia Azzolina Pupella|
An original portrait that includes 212 illustrated regional recipes that range from appetizers to fantastic fish dishes and refined desserts.
1 - 10 of 106 for mint punch
Boil sugar and ... cup of fresh mint leaves and let ... refreshing drink by itself.) The fresh fruit floating in the punch adds a festive flavor. Chill and serve.
Pour boiling water over mint sprigs and tea ... juices. Stir well until sugar is melted. Add cold water. Stir well. Serve over crushed ice. Yield: 3 quarts.
Bring 4 cups ... tea bags and mint. Let stand ... juice. Chill. Place mixture in large punch bowl and stir in 3 quarts of cold water. Yield: 4-1/2 quarts.
Combine mint leaves and sugar; ... mint liquid with juices; stir well. Add ginger ale and carbonated water; stir and pour over block of ice in punch bowl.
Prepare a mint tea with the ... hours. Remove mint and add remaining ingredients, except ginger ale. Chill. Just before serving, pour in the ginger ale.
Chop mint, add with ... of ice in punch bowl, or pour ... ice. Garnish with small sprigs of mint if desired. Makes 20 punch cup portions or 10 tall glasses.
Make small scoops of sherbet. Combine chilled juices. Add soda to juices. Add sherbet. Garnish with fresh mint.
Dissolve sugar and jelly in boiling water. Add juices and ginger ale. Makes 2 1/2 quarts.
In small saucepan ... Cool in large punch bowl, combine jelly ... sherbet and dump all together. Helps to have all times chilled as well as bowl chilled.
In small saucepan, ... Cool. In large punch bowl, combine jelly ... ingredients except sherbet; stir well. Scoop sherbet into punch bowl. Makes 4 quarts.
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