Mint punch

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By Food24 November 03 2009
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Ingredients (7)

300.00 ml jelly — sweet mint
500.00 ml water — boiled
500.00 ml water — iced
500.00 ml orange juice — fresh
500.00 ml pineapple juice — (or a can of crushed pineapple)
40.00 ml lemon juice — fresh
1.00 Litres ginger ale
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Method:

Combine mint jelly and boiling water and stir until jelly has dissolved. Add the rest of the ingredients and mix. Chill to almost freezing before serving. Makes about 3,3 litres of punch.



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