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Raspberry Punch

 Raspberry Punch
This is a delightful punch to serve guests in the summer, when mint and raspberries are fresh. But because I have lots of mint, I like to serve this year-round.
11 ServingsPrep: 15 min. + chilling Cook: 10 min.


  • 9 cups water, divided
  • 1 to 1-1/2 cups coarsely chopped fresh mint
  • 1/2 cup sugar
  • 3 packages (10 ounces each) frozen sweetened raspberries
  • 2-1/4 cups lemonade concentrate, undiluted (18 ounces)
  • Ice cubes


  • In a large saucepan, bring 3 cups water, mint and sugar to a boil.
  • Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the
  • raspberries, lemonade concentrate and remaining water. Refrigerate
  • overnight.
  • 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. Yield: 11 servings.
Nutritional Facts: 1 serving (1 cup) equals 171 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 44 g carbohydrate, 2 g fiber, trace protein.