- 1 pint (2 cups) fresh or frozen raspberries
- 4 cups reduced-calorie reduced-sugar cranberry-raspberry juice
- Mint sprigs, optional
- In a bowl, crush berries. Add juice and mix well. Strain through a fine sieve or cheesecloth. Chill. Garnish with mint sprigs if desired. Yield: about 5 cups.
Originally published as Raspberry Cooler in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p7
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