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Pink Tulip Punch

Healthycooking's picture
Ingredients
  Frozen unsweetened raspberries 12 Ounce, thawed (1 Package)
  Ripe bananas 2 Medium, peeled and sliced
  Frozen orange pineapple apple juice concentrate 24 Ounce, thawed and undiluted (2 Cans, 12 Ounces)
  Water 2 Cup (32 tbs)
  Sparkling mineral water 4 Cup (64 tbs), chilled (Berry Flavor)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian

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4.02778
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 668 Calories from Fat 11

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 135 mg5.6%

Total Carbohydrates 163 g54.5%

Dietary Fiber 15.6 g62.4%

Sugars 101.5 g

Protein 5 g10.6%

Vitamin A 8.3% Vitamin C 750.2%

Calcium 6.4% Iron 15.7%

*Based on a 2000 Calorie diet

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Pink Tulip Punch Recipe