Minted Orangeade Punch 3-3/4 cups water 2-/1/4 cups sugar 1-3/4 cups fresh mint leaves 3 cups orange juice 1-3/4 cups lemon juice 1 Tbs. grated orange peel 2 (750 ml) bottles dry white wine or 2 (28 oz.) bottles gingerale Fresh mint leaves In 3-quart saucepan or Dutch oven, bring water and sugar to a boil. Remove from heat; add mint leaves, orange juice, lemon juice and orange peel. Cover; let flavors blend at least 1 hour. Strain and chill. In 5-quart non-metal container, stir together orange mixture and wine. Serve over ice or ice ring. Garnish with mint. 8 servings. -Pillsbury Classics Cookbook, Summer 1982 (#17) Great Summer Get-Together Recipes
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