Pink punch

Pink punch

Ingredients/Components

• sugar - 1/2 c
• pkg - 2 oz
• boiling water - 2 c
• raspberry sherbet - 1 item
• cans frozen pink lemonade - 2 oz
• water* - 5 c
• fresh mint leaves or 1/4 c - 1 c

How to make pink punch:

Combine sugar, mint leaves and boiling water; let stand 5 minutes. Add raspberries and lemonade; stir until thawed. Strain; pour into punch bowl. Add water. Chill thoroughly. Float scoops of sherbet when ready to serve.

*Or, reduce water to 4 cups and serve chilled punch over crushed ice.

For trim, freeze part of punch mixture in ring mold. Deck with twists of lemon and sprigs of mint. Float atop punch. Makes 20 (1/2 cup) servings.

Recipe categories: Drinks, Punch beverage, Wedding.