Ingredients
4
packages (10 ounces each) frozen raspberries, thawed and undrained
1
can (6 ounces) frozen lemonade concentrate, thawed
1
bottle (2 liters) ginger ale, chilled
Preparation
In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.
