Raspberry Punch

3 ingredients
6 steps

Ingredients

  • 4 (10 ounce) packages frozen raspberries, thawed and undrained
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 1 (2 liter) bottle ginger ale, chilled

Directions

  1. 1
    In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly.
  2. 2
    Push through strainer with large spoon to remove seeds.
  3. 3
    Refrigerate raspberry juice at least 2 hours.
  4. 4
    In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate.
  5. 5
    Stir in ginger ale.
  6. 6
    Serve immediately over ice.

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