RASPBERRY PUNCH

 

  • Cooking Time:
  • Servings: 24
  • Preparation Time: 15

Ingredients

  • 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.

Notes

Categories: Beverage  Punch 

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