Raspberry Punch (Crowd Size)

Raspberry Punch (Crowd Size)

You'll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage.

Prep Time



Total Time






packages (10 ounces each) frozen raspberries, thawed and undrained
can (6 ounces) frozen lemonade concentrate, thawed
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.
Makes 24 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 10mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
  • Protein 0g;
Percent Daily Value*:
    • 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;
    *Percent Daily Values are based on a 2,000 calorie diet.