Raspberry Sparkle Punch
This beautiful punch has a nice flavor, and it’s not too sweet. Serve in punch cups or small glasses.
Serves: 28Hands-on: 15 minutesTotal: 9 hoursDifficulty: Easy
- 1 can (12 oz.) frozen pink lemonade concentrate, thawed
- 16 oz. fresh raspberries
- 1 cup water
- 2 Tbsp. lemon juice
- 1 bottle (64 oz.) apple-raspberry juice
- 12 oz. ginger ale
- In blender or food processor, add lemonade concentrate and raspberries; blend until smooth. Pour mixture through a fine-mesh strainer to remove raspberry seeds. Add to a large pitcher with water, lemon juice, and apple-raspberry juice. Stir, cover, and chill overnight.
- When ready to serve, pour chilled mixture and ginger ale into a punch bowl. Stir and serve immediately.