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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups fresh mint sprigs |
2 cups sugar |
2 quarts water |
1 (46-ounce) can pineapple juice, chilled |
1 cup thinly sliced lemon rind |
2 cups lemon juice, chilled |
1 (33.8-ounce) bottle ginger ale, chilled |
1 (28-ounce) bottle tonic water, chilled |
additional mint sprigs |
Directions:
1. Combine 3 cups mint sprigs, sugar, and water in a large Dutch oven, stirring well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool. Cover and refrigerate overnight.
2. Before serving, strain mint mixture; discard mint. Combine mint liquid, pineapple juice, lemon rind, and juice in a large punch bowl. Slowly pour ginger ale and tonic water into punch. Garnish with additional mint sprigs.
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