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 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. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice. This recipe can serve up to 24 people. Back