Raspberry Punch (Crowd Size)
8th November 2006
| You’ll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage. |
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Prep Time:20 min
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Start to Finish:2 hr 30 min
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Makes:24 servings (1/2 cup each)
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| 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. |
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