Raspberry Punch
Iced tea, lemonade, and ruby raspberries make for one vibrant and delicious drink.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
Makes 16
Ingredients
-
5 single-serving-size tea bags
-
1/4 cup orange juice
-
1 tablespoon sugar
-
1-1/2 cups fresh or frozen loose-pack red raspberries, thawed
-
1 6-ounce can (2/3 cup) frozen lemonade concentrate, thawed
-
4 cups boiling water
-
2 cups cold water
Directions
1
Place tea bags in a teapot. Add 4 cups boiling water. Cover; let steep 3 to 5 minutes or until the tea reaches desired strength. Remove tea bags. Stir in orange juice and sugar.
2
Place fresh or thawed raspberries in a blender container or food processor bowl. Cover and blend or process until smooth. Strain through a sieve or colander to remove the raspberry seeds.
3
Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture. Stir gently to mix. Cover and chill in the refrigerator about 2 hours or until ready to serve. To serve, pour the punch over ice in tall glasses. Makes 16 (8-ounce) servings.
Nutrition Facts
Calories 31, Sodium 5 mg, Carbohydrate 8 g, Fiber 1 g. Daily Values: Vitamin C 18%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Mock Sangria
When entertaining guests at a summer cookout, start off the festivities with this low-calorie three-fruit beverage served over ice. It's perfect for diabetics.
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