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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 11 |
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This is a delightful punch to serve guests in the summer, when mint and raspberries are fresh. But because I have lots of mint, I like to serve this year-round. Ingredients:
9 cups water, divided |
1 to 1-1/2 cups coarsely chopped fresh mint |
1/2 cup sugar |
3 packages (10 ounces each) frozen sweetened raspberries |
2-1/4 cups lemonade concentrate, undiluted (18 ounces) |
ice cubes |
Directions:
1. In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight.
2. Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice. Yield: 11 servings.
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