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Minted Mandarin and Strawberry Coolers


Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, April 2012


  • 2 pints strawberries, hulled
  • 1 bunch fresh mint
  • 2 quarts fresh mandarin juice, strained (from 32 mandarins)


  1. Divide strawberries among eight to ten 10-ounce glasses. Add 2 mint leaves to each glass. Muddle until strawberries are crushed and juicy. Add 4 or 5 ice cubes to each glass, then fill three-quarters full with juice. Garnish with mint sprigs.

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