Raspberry Corona Punch Recipes

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

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• Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.

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• In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale.
• Stir in undrained, thawed raspberries.
• Add ice if desired.

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• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

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• Combine the vodka, cranberry juice, orange liqueur, raspberry liqueur, lime juice and ice in a cocktail shaker. Shake, then pour into a martini glass. Garnish with a raspberry.

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• In a punch bowl combine all ingredients being careful not to mash raspberries. Add a block of ice and serve immediately.;

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• In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.

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• COMBINE cranberry nectar, red raspberry jam and lemon-lime soda in a large punch bowl until well combined. Using a medium sized scoop, spoon half of the ice cream over fruit mixture; stir until frothy. Top with remaining scoops of ice cream forming "ice cream snowballs" atop the froth.

Steps:

• Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
• Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.

Steps:

• Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.

Steps:

• Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.

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• In a blender, combine the strawberries, lemonade concentrate and cranberry raspberry concentrate; cover and process until smooth. Transfer to a punch bowl. Gently stir in ginger ale and club soda. Top with scoops of sherbet. Serve immediately.

Steps:

• Beforehand, chill the juice and the lemon-lime beverage separately.
• In a jug or container, mix the cranberry raspberry juice with the lemon, orange and any other fruit you would like to use. Add the Splenda and stir to mix.
• Put in the fridge for the flavours to blend.
• After about an hour, add the carbonated lemon-lime beverage to the jug, stir and serve chilled!

Steps:

• 1. Pour the juice and soda water into a large punch bowl.
• 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
• 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.

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• In a large pitcher or punch bowl, mix the ginger ale and lemonade mix. Before serving, stir in the raspberries and ice.

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• Force raspberries through a sieve to remove seeds.
• Combine sugar and water in saucepan.
• Bring to a boil and boil until sugar is dissolved to make a simple syrup.
• Combine orange juice, raspberries, pineapple juice, grapefruit juice, and simple syrup.
• Chill.
• When ready to serve, add soda water and ginger ale.

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• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
• Stir in lemon-lime soda and crushed ice.
• Garnish each glass with a fresh raspberry.

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• Mix the tea and juices together and pour over ice in a tall glass. Add the carbonated water and sugar and garnish with fresh raspberries.

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• Pour chilled cranberry juice into a pretty punch bowl.
• Add scoopfuls of the raspberry sherbet onto the juice.
• Pour chilled lemon-lime soda over both to make punch a bit frothy on top.