Raspberry Mint Cooler Recipe

Raspberry Mint Cooler Recipe
Raspberry Mint Cooler Recipe photo by Taste of Home
Publisher Photo

Raspberry Mint Cooler Recipe

Be the first to add a review
Publisher Photo
"This beverage is lovely in the summer when mint and raspberries are fresh," reveals Patricia Kile of Elizabethtown, Pennsylvania. "A garnish of mint leaves and raspberries is pretty."
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups water
  • 1 to 1-1/2 cups chopped fresh mint
  • 3/4 cup sugar
  • 3 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2-1/4 cups lemonade concentrate
  • 6 cups cold water
  • Crushed ice

Directions

In a large saucepan, bring the water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries.
Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve in chilled glasses over ice. Yield: 3-1/2 quarts.
Originally published as Raspberry Mint Cooler in Country Woman May/June 2003, p40

Nutritional Facts

1 cup: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 38g carbohydrate (34g sugars, 1g fiber), 0 protein.

  • 3 cups water
  • 1 to 1-1/2 cups chopped fresh mint
  • 3/4 cup sugar
  • 3 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2-1/4 cups lemonade concentrate
  • 6 cups cold water
  • Crushed ice
  1. In a large saucepan, bring the water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries.
  2. Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve in chilled glasses over ice. Yield: 3-1/2 quarts.
Originally published as Raspberry Mint Cooler in Country Woman May/June 2003, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Mint Cooler

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review