Serves: 18
Total Calories: 131
In a teapot or small heatproof bowl pour boiling water over tea bags cover and let stand for 5 minutes. Remove tea bags and cool.
In a large bowl or pitcher, stir together cooled tea, lemonade, cranberry juice, raspberry purée and wine. Cover and chill.
To serve, pour tea mixture into a medium punch bowl stir in ginger ale and optional sherbet.
This Festive Ruby Punch recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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