Pink Punch

7 ingredients
4 steps

Ingredients

  • 1/2 c. sugar
  • 1 c. fresh mint leaves or 1/4 c. dried
  • 2 c. boiling water
  • 2 (10 oz.) pkg. frozen raspberries
  • 2 (6 oz.) cans frozen pink lemonade
  • 5 c. water*
  • raspberry sherbet

Directions

  1. 1
    Combine sugar, mint leaves and boiling water; let stand 5 minutes.
  2. 2
    Add raspberries and lemonade; stir until thawed. Strain; pour into punch bowl.
  3. 3
    Add water.
  4. 4
    Chill thoroughly. Float scoops of sherbet when ready to serve.

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