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Pink Tulip Punch

Pink Tulip Punch

Oxmoor House MARCH 2006

  • Yield: 12 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 29.4g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 18mg
  • Calcium: 0.0mg
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Pink Tulip Punch recipe

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