Pink Tulip Punch Recipe
Ingredients
| Raspberries package | 1 , frozen | |
| 2 medium-size ripe bananas, peeled and sliced | ||
| Juice concentrate | 2 Can (10oz), frozen | |
| Water | 2 Cup (16 tbs) | |
| 4 cups berry-flavored sparkling mineral water, chilled | ||
Directions
Place raspberries in container of an electric blender; cover and process until smooth.
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.
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.
Chef
