From the Spindletop Cooks Cookbook: Spindletop Mint Punch

Posted August 14, 2020

Spindletop Mint Punch

5 cans apple juice (42-ounce can)
5 cans pineapple juice (42-ounce can)
4 cans frozen limeade
4 cans frozen lemonade
6 quarts gingerale
4 cups sugar
oil of peppermint (1 ounce or to taste)
food coloring (red or green to desired color)

Mix all ingredients together, including water as directed on limeade and lemonade cans. If you’d like, you can freeze a portion of the punch to create a float. Use sliced limes and fresh mint to garnish garnish, as desired. Makes 7 gallons of punch.