Ruby Punch

Serves: 36
Total Calories: 75


4 cups water boiling
12 tea bags
2 (10-ounce) packages raspberries in syrup, thawed
1 (12-ounce) can frozen pink lemonade concentrate thawed
1 (12-ounce) can frozen cranberry juice concentrate thawed
2 (750-milliliter) bottles rose wine
1 ginger ale chilled
2 pints raspberry sherbet softened (optional)


In a teapot or small heatproof bowl, pour boiling water over tea bags cover and let stand 5 minutes. Remove tea bags and cool. Place raspberries with syrup in a blender container. Cover and blend until pureed.* In a large bowl or pitcher, combine cooled tea, raspberry puree, lemonade and cranberry juice concentrates, and wine. Cover and chill. Just before serving, pour tea mixture into a medium punch bowl stir in ginger ale and optional sherbet.

* Press raspberry puree through a sieve to remove seeds if desired.

Nutritional Facts:

Serves: 36
Total Calories: 75
Calories from Fat: 2

This Ruby Punch recipe is from the Tea Lover's Book Cookbook. Download this Cookbook today.

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