Mint Punch (1934) ★★★★★

3:00 AM 1930s , 20th century , 5 stars , beverages , canada , fruit , gluten-free , interwar , New Tested Recipes , vegan 4 Comments

Original Recipe: 

The Verdict:

OH MY GOODNESS THIS IS SO DELICIOUS. Also, I made this with only 1 orange, but it was still awesome. I figured that old-timey oranges were probably less monstrous than the ones we have today anyway. If you crush the mint right, there should be a faint, but present and not overpowering minty-ness. Then you taste the citrus, which is just tart enough because of the sugar syrup. And the carbonation from the ginger ale is a nice touch. This is perfect for a summer party. Even Mr. Man, who freaked out at first because he has something against grape juice thought this was different and delicious.

Modernized Recipe:

(Adapted from New Tested Recipes)

3/4 cups SUGAR
1 cup WATER
1 LEMON
2 ORANGES
1 cup GRAPE JUICE
2 sprigs MINT, crushed*
1 LEMON, sliced
2 cups GINGER ALE
ICE

1. In a saucepan, boil the sugar and water for 2 minutes. Let cool.
2. While syrup is cooling, juice the lemon and oranges.
3. In a pitcher, mix the citrus juices, grape juice, crushed mint, and ginger ale. Stir in the cooled syrup and sliced lemon. Add the ice to the pitcher or to punch glasses.

* The best way to crush mint is to muddle it with a special muddling device. If you don't have one, use a mortar and pestle or the back of a spoon. You want it to be just bruised enough to release the juices, but not completely pulverized or it will become bitter.