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_ 1/2 tablespoons red raspberry syrup
_ 6-ounce can pineapple-orange juice (3/4 cup), chilled
Pour syrup into a chilled fluted 8- or 10-ounce glass. Shake can of juice before opening. To keep colors separate, hold a teaspoon over the syrup and slowly pour pineapple-orange juice into bowl of spoon allowing juice to trickle onto syrup.
Serve or place in refrigerator up to 3 hours before serving.