4 (10 ounce) packages frozen raspberries, thawed and undrained
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (2 liter) bottle ginger ale, chilled
In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly.
Push through strainer with large spoon to remove seeds.
Refrigerate raspberry juice at least 2 hours.
In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate.
Stir in ginger ale.
Serve immediately over ice.