What Are Some Recipes for Raspberry Punch?

What Are Some Recipes for Raspberry Punch?

Martha Stewart's recipe for raspberry punch uses powdered lemonade mix and ginger ale, while Betty Crocker's features cooked and chilled raspberries. Taste of Home adds cooked mint for a raspberry mint cooler, and Southern Living combines cranberry-raspberry juice and raspberry sorbet.

To make raspberry punch, combine 3/4 cup powdered lemonade mix with 2 quarts ginger ale. To serve, stir in a 16-ounce package of frozen raspberries and 4 cups of ice.

For a different take, cook four 10-ounce packages of raspberries for 10 minutes over medium heat, stirring often. When cooled, remove seeds by pushing the mixture through a strainer with a large spoon. Refrigerate the juice for at least 2 hours before mixing it with 1 6-ounce can of thawed frozen lemonade concentrate and 1 2-liter bottle of chilled ginger ale.

Create a raspberry mint cooler by combining 3 cups water, 1 1/2 cups coarsely chopped fresh mint and 1/2 cup sugar. Bring the mixture to a boil, reducing the heat and simmering for 15 minutes. Stir in 3 10-ounce packages of frozen raspberries, 3 6-ounce cans of lemonade concentrate and 6 cups of water, and refrigerate overnight. Strain raspberry mixture, reserving liquid, and press remaining raspberry mixture through a sieve, discarding seeds and mint. Combine raspberry juice with reserved liquid and serve over ice.

For cranberry raspberry punch, stir together in a punch bowl 6 cups cranberry-raspberry juice, 6 cups sparkling cranberry-flavored beverage and 1 tablespoon vanilla extract. Add 1 pint raspberry sorbet using an ice cream scoop and serve immediately.