Raspberryfloatpunch Recipes

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.

RASPBERRY LIME PUNCH

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

RASPBERRY PUNCH

Steps:

• In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale.
• Stir in undrained, thawed raspberries.
• Add ice if desired.

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.

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

RASPBERRY FLUFF

Steps:

• In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
• Add yogurt and mix well.
• Add cool whip and mix well.
• Pour or spoon into dessert cups.
• Chill until set.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

RASPBERRY PUNCH (CROWD SIZE)

Steps:

• In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
• In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

RASPBERRY FOOL

Steps:

• Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
• In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
• Cover; refrigerate at least 1 hour or up to overnight.

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.