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Pink Punch

Holiday.Cook's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Fresh mint leaves/1/4 cup dried mint 1 Cup (16 tbs)
  Boiling water 2 Cup (32 tbs)
  Frozen raspberries 20 Ounce (2 Packages, 10 Ounce Each)
  Frozen pink lemonade concentrate 12 Ounce (2 Cans, 6 Ounce Each)
  Water 5 Cup (80 tbs)
  Raspberry sherbet 6 Fluid Ounce
Directions

Combine sugar, mint leaves, and boiling water; let stand 5 minutes.
Add raspberries and concentrate; stir until thawed.
Strain.
Pour into punch bowl.
Add water.
Chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Preparation Time: 
5 Minutes

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