Raspberry Float

Preparation info

  • Difficulty

    Easy

  • Makes about

    4 quarts

Appears in

Farm Journal’s Country Cookbook

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
  • c. sugar
  • 4 c. cold water
  • ½ c. lime juice
  • c. orange juice
  • c. lemon juice
  • 1 qt. ginger ale
  • 2 (10 oz.) pkgs. frozen raspberries

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.