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.