| 4 | packages (10 ounces each) frozen raspberries, thawed and undrained |
| 1 | can (6 ounces) frozen lemonade concentrate, thawed |
| 1 | bottle (2 liters) ginger ale, chilled |
| 1. | 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. |
| 2. | In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice. |
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| An ice ring in a punch bowl will last longer than ice cubes. Be sure the size of the ice ring will fit the punch bowl. |
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| Want a special ice ring? Fill a ring mold with crushed ice. Arrange kiwifruit slices and raspberries in the ice so fruits stick up above the top of the mold. Freeze 15 minutes; add cold water or juice to fill mold. Freeze overnight or until solid. To remove, run hot water over bottom of mold to loosen. |
Nutrition Information:
100 ( 0); 0g ( 0g, ncg); 0mg; 10mg; 25g ( 2g, ncg); 0g 0%; 8%; 0%; 2% 1 1/2 ; 0 ; 0 nc