Ingredients for Amy's Pretty In Pink Baby Shower Punch
- 2 (10-ounce) cans frozen raspberry sherbet, slightly softened
- 2 liters chilled lemon-lime soda
- 2 cups fresh raspberries
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How to Make Amy's Pretty In Pink Baby Shower Punch
- Gently puree 2 cups of fresh raspberries in a blender or food processor until smooth.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds. You should have approximately 1 1/2 cups of seedless puree.
- In a large punch bowl, gently combine 2 (10-ounce) cans of frozen raspberry sherbet (slightly softened), 2 liters of chilled lemon-lime soda, and the 1 1/2 cups of raspberry puree.
- Stir gently until the sherbet is mostly incorporated and the punch is evenly colored. Do not overmix.
- Refrigerate for at least 2 hours to allow flavors to meld and the punch to chill thoroughly. Can be made up to 2 days in advance.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
304g
Fat
6g
Carbs
30g