Gin­ger-Orange Re­fresher

Like a sun­set in a glass, this two-tone cock­tail sparkles for you and your guests. With or with­out the spiced rum, it makes a re­fresh­ing thirstquencher for par­ties any time of year.

Country Woman - - LET’S EAT - —MARYBETH MANK MESQUITE, TX

PREP: 15 MIN. COOK: 15 MIN. + COOLING MAKES: 10 SERV­INGS

3 medium oranges

11/2 cups turbinado (washed raw) sugar

11/2 cups wa­ter

1 cup fresh mint leaves 8 slices fresh gin­ger­root

Crushed ice 5 oz. spiced rum, op­tional 1 bot­tle (1 liter) club soda, chilled

1. Us­ing a veg­etable peeler, re­move col­ored layer of peel from oranges in strips, leav­ing white pith. Cut oranges cross­wise in half; squeeze juice from oranges.

2. In a small saucepan, com­bine the sugar, wa­ter and orange juice; bring to a boil. Stir in mint, gin­ger and orange peel; re­turn to a boil. Re­duce heat; sim­mer, un­cov­ered, about 10 min­utes. Cool the syrup mix­ture com­pletely.

3. Strain syrup, dis­card­ing solids. To serve, fill 10 high­ball glasses half­way with ice. Add 2 oz. syrup and, if de­sired, 1/2 oz. rum to each glass; top with soda.

1 SERV­ING 134 cal., 0 fat (0 sat. fat), 0 chol., 25mg sod., 34g carb. (32g su­gars, 1g fiber), 1g pro.

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