Raspberry Punch

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Raspberry Punch

Prep Time: 20 min.

 

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.

 

Nutritional facts per serving

 

calories: 31 , sodium: 5mg , carbohydrate: 8g , fiber:

1g , vitamin C: 18% , iron: 1%

 

 

 

 

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