Raspberry Punch (Crowd Size)

  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 24

Ingredients

Ingredients

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

Directions

  • 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.

Notes










Tips

Expert Tips

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.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
10mg
10%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.