Pink Tulip Punch

Oxmoor House
24 servings (serving size: 1/2 cup)


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1 (12-ounce) package frozen unsweetened raspberries, thawed
2 medium-size ripe bananas, peeled and sliced
2 (12-ounce) cans frozen orange-pineapple-apple juice concentrate, thawed and undiluted
2 cups water
4 cups berry-flavored sparkling mineral water, chilled


Place raspberries in container of an electric blender; cover and process until smooth. Pour raspberry puree through a wire-mesh strainer into container, discarding pulp and seeds remaining in strainer. Add banana and 1 can juice concentrate; cover and process until smooth. Pour mixture into a large freezer-proof container. Stir in remaining concentrate and 2 cups water. Cover and freeze 4 hours or until slushy.

To serve, transfer juice mixture to a small punch bowl. Stir in mineral water, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 61
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 14.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 9 mg
Calcium 0.0 mg