Raspberry Punch

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READY IN: 25mins
Recipe by Charlotte J

Three simple ingredients mixed into a thirst-quenching, ruby red beverage.

Ingredients Nutrition

  • 4 (10 ounce) packages frozen raspberries, thawed and undrained
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 1 (2 liter) bottle ginger ale, chilled


  1. In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly.
  2. Push through strainer with large spoon to remove seeds.
  3. Refrigerate raspberry juice at least 2 hours.
  4. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate.
  5. Stir in ginger ale.
  6. Serve immediately over ice.

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