Pink Tulip Punch



12 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 122
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 29.4 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 18 mg
Calcium 0.0 mg


1 (12-ounce) package frozen unsweetened raspberries, thawed
2 ripe bananas, peeled and sliced
2 (12-ounce) cans frozen orange-pineapple-apple juice concentrate, thawed
2 cups water
1 (32-ounce) bottle berry-flavored sparkling mineral water, chilled


Place raspberries in a blender; process until smooth. Pour raspberry puree through a wire-mesh strainer into a bowl, discarding pulp and seeds remaining in strainer. Return strained puree to blender. Add sliced banana and 1 can juice concentrate; process until smooth.

Pour mixture into a large freezer-proof container. Stir in remaining 1 can juice 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.