Tomato-Orange Cocktail (Non Alcoholic)

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Total Time
5mins
Prep 5 mins
Cook 0 mins

Found this recipe in my local Portland Press Herald newspaper’s Food & Health section from July 28, 2004. Attributed to Lawrence Davis-Hollander’s “The Tomato Festival Cookbook.”

Ingredients Nutrition

  • 3 stems mint, plus 4 to 6 springs for garnish
  • 3 cups tomato juice
  • 1 cup orange juice, freshly squeezed
  • salt
  • sugar, to taste

Directions

  1. Muddle mint with rolling pin or bottle to release the flavors. Place the mint stems in a tall pitcher and add the juices. Stir, then season lightly with salt and sugar to taste.
  2. Serve over ice, or chill for 1 hour and then serve well-chilled. Garnish with the mint leaves.