This pretty punch prepared with green tea has a hint of mint, making it the highlight of any spring meal.

Mint Tea Punch
tasteofhome.com

10 cups water, divided
5 bags green tea with mint
1 cup sugar
1 cup pineapple juice
½ cup lemon juice
2½ cups chilled ginger ale
4 to 5 drops green food coloring, optional
Floating Four-Leaf Clovers (see recipe below)

In a large saucepan, bring 5 cups water to a boil; add tea bags and steep for 5 minutes. Discard tea bags. Stir in sugar, pineapple juice, lemon juice, and remaining water. Cover and refrigerate for 4 hours.

Just before serving, add ginger ale and food coloring if desired. Add Floating Four-Leaf Covers.

Yields about 3½ quarts.

Floating Four-Leaf Clovers
4 cups plus 2 Tablespoons chilled lemon-lime soda, divided
12 lime slices
Lime peel (about 6 inches)

Pour ¼ cup lemon-lime soda into 12 muffin cups; freeze until solid. On a work surface, cut lime slices into quarters. Rotate each quarter slice clockwise until one end of outer edge touches the center; place over frozen soda.

To make a stem, cut the lime peel into ½ inch pieces. Place at one corner of clover. Freeze for 20 minutes.

Slowly pour remaining soda into cups until lime is almost covered. Freeze until solid.

Yields 12 clover cubes.

MF&L Staff at Maine Food & Lifestyle magazine.