Mint Punch in 1920

Escanaba Daily Press, Escanaba, Michigan July 17 1920, page 2

Wash, drain and pick the leaves from a bunch of mint; there should be one-half cup of leaves. Put the leaves into a quart fruit jar, add one and one-half cups of sugar and two cups of cold water; place two rubber rings on the jar until the sugar is dissolved. Then turn mixture into a larger jar, add the juice of six lemons, one cup of red currant juice; fill the jar with cold water and chill on ice. When ready to serve, strain into a pitcher half filled with cracked ice and add one pint of carbonated water that has been chilled on ice. Serve in tall, thin glasses and garnish with sprigs of fresh mint.

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