Recipe by: Cooking Light June 1996 1. Place chopped mint on a double layer of cheesecloth. Gather edges ot cheesecloth together, and tie securely. 2. Place cheesecloth and apple juice in a large saucepan; bring to a boil. Remove from heat, cover and let cool. Pour into large pitcher. Discard cheesecloth bag; and stir in lime juice. 3. Pour apple juice mixture over ice cubes. Garnish with additional mint. Posted to Master Cook Recipes List, Digest #109 Date: Wed, 5 Jun 1996 22:50:10 GMT From: Stephanie Ash
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 196.7mg||5 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 21.3g|
|Protein 0.2g||0 %|
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Calories per serving: 87
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