- 2 packages (10 ounces each) frozen sweetened raspberries, thawed
- 4 cups cold water
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- 2 liters diet lemon-lime soda, chilled
- Place raspberries in a blender; cover and process until blended. Strain and discard seeds and pulp. Pour juice into a punch bowl; stir in water and lemonade concentrate. Just before serving, stir in soda. Yield: 32 servings (3/4 cup each).
Originally published as Raspberry Sparkle Punch in Country Woman Christmas Annual 2011, p41
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