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Special Raspberry Punch


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  • 4 boxes (10 oz. each) frozen raspberries, thawed, undrained
  • 1 can (6 oz.) frozen lemonade concentrate, thawed
  • 1 bottle (2 liters) ginger ale, chilled



Step 1

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.

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