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Raspberry Slush Punch Recipe

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This recipe for Raspberry Slush Punch, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Saturday, June 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 small individual pouch raspberry Crystal Light or Kool-Aid mix
2 c. sugar
10 c. water
2 6 oz. cans frozen lemonade concentrate
1 10 oz. bag frozen raspberries, thawed and crushed
1 20 oz. can crushed pineapple, undrained
2-3, 2 liter bottles lemon-lime soda (Fresca or Sprite)

Directions:
Directions:
Mix all ingredients together except for the soda in a very large bowl. Ladle into two freezer zip-lock bags and freeze completely. 30 minutes before serving punch, take bags out of freezer to thaw slightly. Place 1 zip-lock bag of the slush mixture in a large punch bowl and break it up slightly with a spoon. Pour 1 to 1 1/2 liters soda over the “slush” and stir once or twice, just to get it mixed. Keep remaining bag of slush and soda in the fridge and refill punch bowl as needed. Punch can be thinned with water or more soda depending on the consistency and strength desired.

 

 

 

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