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Summer Fizz (for 6 to 8)


12 sprigs mint
1/2 cup lemon juice
1 cup currant jelly
1 cup hot water
1 cup cold water
3 cups orange juice
1 pint ginger ale

Crush mint in a bowl and add boiling water and jelly. When jelly is melted add cold water. Strain when cold into punch bowl. Add fruit juices and block of ice. Just before serving, pour in ginger ale and decorate with mint.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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