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RASPBERRY PUNCH

Ingredients:

4 Packages (10 ounces each) frozen raspberries, thawed and undrained
1 Can (6 ounces) frozen lemonade concentrate, thawed
1 Bottle  (2 liters) ginger ale, chilled

Directions:

1. In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
2. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

                                                              Mine: Shown on the left

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