Site Of The Moment:
Raspberry Punch
* 4 packages (10 ounces each) frozen raspberries, thawed and drained
* 1 can (6 ounces) frozen lemonade concentrate, thawed
* 1 bottle (liter) 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.
| WW
Points |
1.5 |
| Serving Size |
1/2 cup |
| Servings |
24 |
