Rosemary Mint Lemonade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
Directions
1 12oz can lemonade1 12oz can pink lemonade1 48oz can pineapple juice8" stem fresh rosemary1/2 cup tightly packed frest mint leaves1/4 cup tightly packed fresth lemon balm leaves
Cut and rinse the herbs, and put in pot with 6 cups water. Bring to very light boil, turn down heat and simmer 30 minutes. Strain out herbs and put water in 6 qt punch bowl. Add lemonades and an additional 7 cups water. Add pineapple juice, stir, serve over ice. May add additional mint leaves as a garnish
Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user CRAFTYC.
Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user CRAFTYC.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 42.8 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g
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