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Raspberry Float
Preparation info
- Makes about
4 quarts
- Difficulty
Easy
Appears in
Published 1972
Punch sparkles and invites—it’s colorful and tastes like berries
Ingredients
3 3 oz 4 c
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.
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