- 1 10-oz package frozen raspberries in syrup, thawed
- 4 cups pineapple juice, chilled
- 1 6-oz can frozen limeade or lemonade concentrate, thawed
- 1 16-oz bottle 7-up, chilled
- ice cubes
- lime or lemon slices, for garnish
1. In a food processor, process the raspberries to a smooth puree. Strain through a fine sieve, pressing with the back of a spoon to extract as much liquid as possible; discard the solids.
2. In a large pitcher or other container, combine the pineapple juice, limeade concentrate, and raspberry puree, stirring until well blended.
3. Just before serving, add the 7-up to the pineapple mixture, stirring gently to combine. Serve in a punch bowl, or fill 8 tall glasses with ice and pour the punch into the glasses. Garnish with lime or lemon slices and serve.
Author’s Note: This slightly exotic punch gets its beautiful color and delightful taste from raspberries. The punch can be made, through step two, up to four hours ahead of time; just keep it refrigerated.
From Mary Englebreit’s Let’s Party Cookbook
Katie: I found this small cookbook at the thrift store, and couldn’t resist as I love Mary Engelbreit’s designs. I wasn’t sure about recipes, but thought I would give it a try. We went to a party at my mother’s house and decided to take this punch. I pureed the raspberries and pushed them through a sieve here at the house, and transported the punch not put together over to her house. I put the strained raspberry puree in a jar so that it wouldn’t leak. I was afraid this punch would taste too much like pineapple and not enough like the other flavors, but it was really well balanced. I used lemonade and lemon slices because I really like raspberry lemonade. The punch was a hit and was all gone before dinner started. A big thanks to my mom for the awesome punch cups!
Gray: This was tasty and very easy to put together. It made a fun and festive punch that was just the right amount fancy and the right amount delicious. I would definitely do this again for an event.