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Pink Tulip Punch Recipe
|Frozen unsweetened raspberries||12 Ounce, thawed (1 Package)|
|Ripe bananas||2 Medium, peeled and sliced|
|Frozen orange pineapple apple juice concentrate||24 Ounce, thawed and undiluted (2 Cans, 12 Ounces)|
|Water||2 Cup (32 tbs)|
|Sparkling mineral water||4 Cup (64 tbs), chilled (Berry Flavor)|
Serving size: Complete recipe
Calories 668 Calories from Fat 11
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.33 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 135 mg5.6%
Total Carbohydrates 163 g54.5%
Dietary Fiber 15.6 g62.4%
Sugars 101.5 g
Protein 5 g10.6%
Vitamin A 8.3% Vitamin C 750.2%
Calcium 6.4% Iron 15.7%
*Based on a 2000 Calorie diet
Pour raspberry puree through a wire-mesh strainer into container, discarding pulp and seeds remaining in strainer.
Add banana and 1 can juice concentrate; cover and process until smooth.
Pour mixture into a large freezer-proof container.
Stir in remaining concentrate and 2 cups water.
Cover and freeze 4 hours or until slushy.