RASPBERRY MO­JITO PUNCH

Better Homes & Gardens - Best of Summer Recipes - - Garden Mixology -

pic­tured on page 5. start to fin­ish 15 min­utes

1/4 cup sugar

1/3 cup lightly packed fresh mint leaves

3 cups cold water

11/2 cups white rum

1 12- oz. can frozen raspberry juice

blend con­cen­trate, thawed

1/2 cup lime juice

11/2 cups car­bon­ated water, chilled

Ice cubes

Fresh rasp­ber­ries, lime slices, and/or

fresh mint sprigs (op­tional)

1. In a punch bowl com­bine sugar and the 1/3 cup mint. Us­ing the back of a wooden spoon, lightly crush mint by press­ing it against the side of the bowl. Add the next four in­gre­di­ents (through lime juice), stir­ring un­til sugar is dis­solved.

2. Slowly pour car­bon­ated water down the side of the bowl; stir gen­tly. Add ice cubes. If de­sired, top with rasp­ber­ries, lime slices, and/or fresh mint. Makes 8 serv­ings. to make ahead Pre­pare as di­rected in Step 1. Cover punch bowl and chill up to 24 hours. To serve, con­tinue as di­rected in Step 2.

per serv­ing 217 cal, 0 g fat, 0 mg chol, 31 mg sodium, 30 g carb, 0 g fiber, 27 g sug­ars, 0 g pro.

HON­EY­DEW AND BASIL MAKE A PER­FECT PAIR—NOT BE­CAUSE THEY’RE BOTH GREEN—BUT BE­CAUSE THE MILD MELON FLA­VOR LETS THE BASIL SHINE.

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