Minted Punch
Author: Kitchens
  • 5 Cups water
  • 6 whole cloves
  • 1 cinnamon stick (3" to 4")
  • 1 Tablespoon minced ginger root
  • 1/2 Cup chopped fresh mint leaves
  • 1 whole mint leaves; for garnish
  • 1/2 Cup sugar
  • 1 lemon; cut in half
  1. 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.
  2. 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.
NOTES: Recipe from "Heaven's Banquet" by Miriam Kasin Hospodar (Dutton, $39.95)

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.
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