Passion Raspberry Punch Recipes

EASY RASPBERRY SHERBET PUNCH RECIPE

Steps:

• First, in a large punch bowl, spoon in the Raspberry sherbet. Pour half of the sprite and half of the Cranberry juice.
• Next, Stir until all ingredients are combined.
• Pour the punch into glasses and serve!

PASSION RASPBERRY PUNCH

Steps:

• Add water and juice cocktail to drink mix in large glass or plastic pitcher; stir until mix is dissolved.
• Refrigerate until ready to serve. Stir in sparkling water.
• Pour over berries in 6 tall glasses.

HURRICANE PASSION PUNCH

Steps:

• Mix the passion fruit juice, pineapple juice, light rum, orange juice, dark rum, grenadine and almond extract together in a 2-gallon container. Chill until ready to serve. Pour the punch into a large punch bowl for serving. Serve in glasses filled with ice. Garnish with an orange wedge and a maraschino cherry.
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• From Food Network Kitchens

RACHEL'S RASPBERRY PUNCH

Steps:

• In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.

PASSION PUNCH

Steps:

• In a punch bowl mix first 6 ingredients add ice.
• Just before serving add soda.
• Drink up.

RASPBERRY PUNCH

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

QUENCHING CREAMY RASPBERRY PUNCH

Steps:

• In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

PASSION FRUIT MOUSSES WITH RASPBERRY SWIRL

Steps:

• In a blender purée the frozen raspberries with the syrup, strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.
• Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.
• In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries.