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Raspberry Punch (Crowd Size)

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Raspberry Punch (Crowd Size)
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 24
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You'll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage.
Updated Jan 30, 2006

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

100 Calories, 0g Total Fat, 0g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
2g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
2%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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