Alaska Raspberry Mint Punch: A treat for every occasion


 

Alaska Raspberry Fruit Punch
A treat for every occasion!

By Marion Owen, Fearless Weeder for PlanTea, Inc. and
Co-author of Chicken Soup for the Gardener's Soul


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fruit punch recipe

Alaska Raspberry Mint Punch

Whether you're looking for a non alcoholic punch recipe or an excuse to use raspberries, this punch is a tasty treat for weddings, holidays, and well, every day!

6 sprigs of fresh mint leaves (or 3 tablespoons dried)
2 cups fresh or frozen raspberries, crushed
1 cup water
3 quarts lemonade (or half lemonade, half limeade)
Mint for garnish


Bring water to a boil, add mint leaves and steep for five minutes. Strain and cool. Stir in berries and add mixture to the lemonade. Chill for at least two hours to allow flavors to blend. Serve in tall glasses with ice, garnished with a mint leaf or two, or serve in a punch bowl with mint leaves and "icebergs" of lemon or lime sherbert. Serves 12-14. (For more unique recipes, gardening tips, and life in Alaska, please click here.)

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A member of the rose family, the raspberry is rich in vitamin C. Native to Europe, raspberries were introduced to North America in the early 1800's.
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Mints are recognized by their square stems. A symbol of hospitality, mint has always been considered one of the world's most versatile herbs. The ancient Greeks believed it could clear the voice, cure hiccups and counteract sea serpent stings.
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