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

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

24

servings

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.
Makes 24 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.