Raspberry Float

Preparation info
  • Makes about

    4 quarts

    • Difficulty


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


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


  • 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.