Raspberry Punch


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By
Member since 2006
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Serves 24 | Prep Time 15 | Cook Time

Why I Love This Recipe


Ingredients You'll Need

4 (10 ounce) packages frozen raspberries, thawed and undrained
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (2 liter) bottle ginger ale, chilled


Directions

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.


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