Pink Tulip Punch Recipe

Posted by
Rate It!
Pink Tulip Punch
Add your photo!
Ingredients
5
Count
Nutrition
11
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Place raspberries in container of an electric blender; cover and process until smooth. Pour raspberry puree through a wire-mesh strainer into container, discarding pulp and seeds remaining in strainer. Add banana and 1 can juice concentrate; cover and process until smooth. Pour mixture into a large freezer-proof container. Stir in remaining concentrate and 2 cups water. Cover and freeze 4 hours or until slushy.
  2. To serve, transfer juice mixture to a small punch bowl. Stir in mineral water, and serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11.22 Kcal (47 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 47.29mg 2%
Potassium 36.55mg 1%
Total Carbs 2.88g 1%
Sugars 1.72g 7%
Dietary Fiber 0.34g 1%
Protein 0.11g 0%
Vitamin C 1.8mg 3%
Calcium 2.6mg 0%
Amount Per 100 g
Calories 3.22 Kcal (13 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 13.57mg 2%
Potassium 10.48mg 1%
Total Carbs 0.83g 1%
Sugars 0.49g 7%
Dietary Fiber 0.1g 1%
Protein 0.03g 0%
Vitamin C 0.5mg 3%
Calcium 0.8mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top