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.”
- 3 stems mint, plus 4 to 6 springs for garnish
- 3 cups tomato juice
- 1 cup orange juice, freshly squeezed
- sugar, to taste
- 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.
- Serve over ice, or chill for 1 hour and then serve well-chilled. Garnish with the mint leaves.