Ingredients
4
boxes (10 oz each) frozen raspberries, thawed, undrained
1
can (6 oz) frozen lemonade concentrate, thawed
1
bottle (2 liters) ginger ale, chilled
Preparation
In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
In large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.
