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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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