Mint Tea Punch

Name: Mint Tea Punch
Ingredients: 8 cups brisk tea; 1 cup frozen lemonade; 1 cup sugar; 3 A cup mint syrup; 1 cup water; Mint 30 leaves

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 18. The excerpt below is the record exactly as published.

MINT TEA PUNCH 8 cups brisk tea Mint Syrup: 1 cup frozen lemonade 1 cup sugar 3 A cup mint syrup 1 cup water Mint 30 leaves

Cook this with the app: pantry check, scaling, and the assistant.