Rosemary Mint Lemonade

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 22
Ingredients
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
Directions
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.

Servings Per Recipe: 22
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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