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Prep 20min
Total2hr30min
Servings24
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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
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Steps
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.
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.
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