Drain 2 cups Del Monte Fruits for Salad (fruit cocktail) and cut fruit in small pieces. Pour 1 quart boiling water over 3 tablespoons Ceylon tea and steep 5 minutes. Strain and cool, adding 3 tablespoons sugar, 3 slices lemon, 6 cloves and syrup drained from fruit. When thoroughly chilled pour over fruit in glasses and garnish with a sprig of mint. This amount serves about 15 persons.
Source: The Del Monte Fruit Book, copyright 1926, California Packing Corporation, San Francisco, CA
