Gingerale Mint Punch-Grandma Ruth B. Kimball

To make Mint Syrup--Makes about 2 cups

1 cup sugar

5 fresh lemons squeezed ( about 1 cup)

1 cup water

Green food coloring

Handful of fresh mint

Boil sugar, water, and lemon juice. Take off stove  and add mint.  Let cool.

Strain, and add coloring.  Keep cool. 

When ready to serve put

                                              ¼ glass mint syrup

                                               1/2glass ginger-ale

                                                ¼ glass ice

Grandma, of course always made it by the gallon  (8 x the mint syrup recipe)

Raspberry Slush

1/2 gallon raspberry sherbet softened (45 minutes out of freezer)
2 or 3 bananas cut in small pieces
pecan gems, optional
1 bag frozen raspberries and juice  (try to find smooshed up kind)

Mix well with wooden spoon and freeze.

Serve with sprite in cups.

I love this!