Pink Tulip Punch
|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)|
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.