Prep 10 mins
Cook 0 mins
This is my variation of a punch recipe from the Better Homes & Gardens cookbook. Raspberry everything! I've made it for several parties and potlucks and always have requests for the recipe. If I don't make it people get mad! I usually double or triple it and always have extra ginger-ale on hand to pour in when it gets thick. The dry ice is optional but makes for a very cool bubbly fog effect.
- 2000.0 ml ginger ale or 2000.0 ml carbonated lemon-lime beverage
- 1892.5 ml raspberry sherbet
- 340.19 g can frozen raspberry-lemonade concentrate or 340.19 g can frozen pink lemonade concentrate
- 946.36 ml water (or more)
- 340.19 g bag frozen raspberries
- 1360.77 g dry ice (optional)
- Put dry ice chunk in the bottom of a punch bowl.
- Sprinkle frozen raspberries over bottom of punch bowl.
- Spoon in raspberry sherbet.
- Mix water with frozen lemon-aid and pour over bottom of punch bowl.
- Pour ginger-ale down the sides of the punch bowl.
- Stir lightly.
I think the name of this is deceiving. It is not purple, but is pink. I have used this recipe for 2 baby showers--minus the dry ice--and everyone loves it. I do not use the frozen raspberries, but use fresh--just enough to sprinkle on top of the punch. It has a wonderful flavor and looks so pretty, too. I have even put lemon slices around the bowl to dress it up even more. Yummy!
I made this for my daughter's Purplicious Pajama Party. It was the perfect combination of purple and pink. Everyone loved it! I had to use raspberry grape juice concentrate as the store was out of lemon raspberry. It was still yummilicous!
Great Punch, but if you use the dry ice don't put it in a good crystal bowl, I followed the directions exactly and the bowl, very expensive, cracked right down the middle and the punch went everywhere. I brought enough for a double batch, so everything was ok.