Skip to Content
Menu

Raspberry Punch (Crowd Size)

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jan 30, 2006
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
You'll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage.

Raspberry Punch (Crowd Size)

  • Prep Time 20 min
  • Total 2 hr 30 min
  • Servings 24
  • Ingredients 3
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    2
    In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

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.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section