Raspberry Punch

Name: Raspberry Punch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 11 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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.