Burgundy-Mint Punch
- 1 quart water
- 2 cups sugar
- 1 pint burgundy wine (or claret)
- 1 cup strawberry juice
- 1 cup orange juice
- Juice of 8 lemons
- 1 1/2 cup boiling water
- 12 sprigs fresh mint
Make syrup by boiling quart of sugar and water for 20 minutes (be patient, you rascal). Separate mint in pieces, add to boiling water, and cover. Let stand in warm place for 5 minutes (be patient, you rascal). Strain and add to syrup. Add fruit juices and chill. Pour into punch bowl, add wine and chill with very large piece of ice. Dilute with water. Garnish with sprigs of mint and whole strawberries.
Submitted by May 31, 2009
14 min
25 min
39 min