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Ruby Punch |
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Serves: 36 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Ruby Punch recipe on the web!!_ cups water boiling __ tea bags _ 10-ounce packages raspberries in syrup, thawed _ 12-ounce can frozen pink lemonade concentrate thawed _ 12-ounce can frozen cranberry juice concentrate thawed _ 750-milliliter bottles rose wine _ ginger ale chilled _ pints raspberry sherbet softened (optional) In a teapot or small heatproof bowl, pour boiling water over tea bags; cover and let stand 5 minutes. Remove tea bags and cool. Place raspberries with syrup in a blender container. Cover and blend until pureed.* In a large bowl or pitcher, combine cooled tea, raspberry puree, lemonade and cranberry juice concentrates, and wine. Cover and chill. Just before serving, pour tea mixture into a medium punch bowl; stir in ginger ale and optional sherbet. * Press raspberry puree through a sieve to remove seeds if desired. How to prepare instant tea Ruby Punch Amber Tea Delight "Cup-O'-Tea-No" Hawaiian Cooler Maple Nog Mulled Tea Punch Spiced Apple Tea Perfect Peppermint Tea |
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