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Punch: Raspberry Mint Cooler

Source of Recipe


Country magazine



List of Ingredients



• 9 cups water, divided
  
• 1 to 1½ cups coarsely chopped fresh mint
  
• ½ cup sugar
  
• 3 packages (10 ounces each) frozen sweetened raspberries
  
• 2¼ cups lemonade concentrate, undiluted (18 ounces)
  
• Ice cubes
  






Instructions



1. In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes. Stir in the raspberries, lemonade concentrate, and remaining water. Refrigerate overnight.
   
   
2. Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.
   
   Makes 11 servings.