5 cinnamon sticks
1 teaspoon whole cloves
1 tablespoon dried (or 4 tablespoons fresh) peppermint or orange mint
1/2 gallon cranberry-raspberry juice
1 quart ginger ale
1 orange, thinly sliced

Wrap the cinnamon sticks, cloves and mint in cheesecloth. Simmer this bundle in the craberry-raspberry juice for 20 minutes. Remove the spice and pour the warm juice in a punch bowl. Add the ginger ale, orange slices and a few fresh mint leaves.

Galerie de Paris
© Copyright 2002
TRG Creations