Kitchen Table: Lemony Mint Punch

Where Herbs and Spices Make a Difference


| April/May 1998


Lemony Mint Punch

Leslie Coons
Red Hook, New York

Serves 6

To make the scented sugar used in this recipe, layer rose-scented pelargonium leaves (try ‘Rober’s Lemon Rose’) and granulated sugar in a glass jar with a tight-fitting lid. Store in a cool, dry place for about two weeks, then remove the leaves.

• 1/2 cup rose-scented pelargonium sugar
• 1 cup water
• 10 sprigs lemon mint
• Juice of 4 lemons
• 1 quart ginger ale
• Mint sprigs or scented pelargonium leaves for garnish

1. Combine the sugar and water in a saucepan and heat, stirring, over medium-high heat until the sugar dissolves. Off heat, add the mint. Cover the pan and steep for 2 minutes, then chill in the refrigerator.

2. When ready to serve, pour the liquid into a 2-quart pitcher, discarding the mint sprigs. Add the lemon juice and ginger ale. Serve over ice and garnish each serving with a mint sprig or a scented pelargonium leaf.

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