Raspberry Punch

Iced tea, lemonade, and ruby raspberries make for one vibrant and delicious drink.

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  • Makes: 16 servings
  • Serving Size: 8 ounce
  • Prep: 20 mins

Raspberry Punch

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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.
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Nutrition Facts (Raspberry Punch)

  • Per serving:
  • 31 kcal ,
  • 5 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber
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