Raspberry Punch

• 4 (10 ounce) packages frozen raspberries, thawed and undrained
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (2 liter) bottle ginger ale, chilled

1. In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly.
2. Push through strainer with large spoon to remove seeds.
3. Refrigerate raspberry juice at least 2 hours.
4. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate.
5. Stir in ginger ale.
6. Serve immediately over ice.

frozen raspberries, frozen lemonade concentrate, ginger ale

Taken from www.food.com/recipe/raspberry-punch-174367 (may not work)