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Raspberry Punch Recipe

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This recipe for Raspberry Punch, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
46 oz can pineapple juice
6 oz can frozen pick lemonade
16 oz raspberry sorbet or sherbet
2 liters ginger ale, chilled
10 oz pkg frozen red raspberries, thawed
Optional: oz rum or brandy

Directions:
Directions:
In a large punch bowl mix juices, sorbet or sherbet, and ginger ale. Stir in undrained, thawed raspberries. Makes 4.5 quarts or 36 (4 oz) servings. You can also substitute strawberry sorbet and frozen strawberries for the raspberries.

Personal Notes:
Personal Notes:
Sheri Duckart, Wisconsin Service Center

 

 

 

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