Raspberry Float

Name: Raspberry Float
Yield: Makes about 4 quarts
Ingredients: 1½ c. sugar; 4 c. boiling water; 3 (3 oz.) pkgs. raspberry flavor gelatin; 1¼ c. lemon juice; 2¼ c. orange juice; ½ c. lime juice; 4 c. cold water; 1 qt. ginger ale; 2 (10 oz.) pkgs. frozen raspberries

Preparation info

Makes about
4 quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Punch sparkles and invites—it’s colorful and tastes like berries

Ingredients

3 (3 oz.) pkgs. raspberry flavor gelatin
4 c. boiling water

Drinks
Gluten-free

Method

Dissolve gelatin in boiling water; add sugar, cold water and juices; cool, but do not chill or gelatin will congeal. (If you let it congeal, heat just enough to bring back to liquid state.)
When time to serve, pour punch into punch bowl. Add ginger ale and frozen raspberries. Stir until raspberries break apart and are partially thawed.