1 1/2 c. sugar
1 1/2 c. fresh mint leaves, crushed
2 c. water
6 oz. frozen lemonade, limeade, & orange juice concentrate, thawed
12 oz. apricot nectar
1 1/2 c. unsweetened pineapple juice
2 liters club soda, chilled
1 quart lemon or lime sherbert
Place sugar, mint leaves & water in 8 c. measure. Cook at 100% for 8-10 minutes, or until sugar is dissolved & mixture is boiling. Cool to room temperature. Strain to remove mint leaves & chill. Mix mint mixture w/ remaining ingredients except club soda & sherbert. Chill overnight. When ready to serve, pour into punch bowl
add club soda. Float scopes of sherbert. Makes 24 drinks.
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