Juice of six lemons, reserving rinds
Juice of six oranges, reserving rinds
1 cup sugar
1 cup loosely packed mint leaves
3 cups water
3 cups Kentucky bourbon
Fresh mint sprigs
Combine lemon and orange juices; set aside. Combine sugar, mint leaves, and water in a Dutch oven. Bring to a boil, stirring in to dissolve sugar. Add reserved rinds and boil fifteen minutes. Discard rinds and mint, reserving liquid; add water. Add juices, stir well. Add bourbon. Pour into a large pan, cover and freeze about four hours, stirring occasionally, to make a slushy mixture. Serve in punch cups or tall glasses. Garnish wish fresh mint sprigs. Yield: about four quarts.