Raspberry Fruit Punch
By Yankee Magazine|May 26 2011|
Float fresh berries, slices of lemon and orange, and sprigs of fresh mint in this punch to give it a truly festive appearance. And to make it a “punch with punch” substitute white wine for part or all of the carbonated water.
Yield
about 5 quarts
Ingredients
4 cups sugar
4 cups water
2 quarts red raspberries, fresh or frozen, unsweetened
1 cup sliced pineapple, fresh or canned
1 cup pineapple juice
1 cup orange juice
1 cup lemon juice
3 sliced bananas
2 quarts carbonated water or white wine, or 1 quart of each
3 to 4 cups crushed ice
Instructions
Combine sugar and water and boil for 10 minutes. Cool. Crush raspberries and force through sieve. Add to pineapple, juices, and bananas. Pour in cooled syrup and chill 3 to 4 hours. Immediately before serving add carbonated water and/or wine and crushed ice. Garnish with fresh berries, fruit slices, and mint.
