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Raspberry Mint Cooler



RASPBERRY MINT COOLER
Jack Stack BBQ Recipe

Makes 15 servings

1-2 cups fresh mint leaves
5 cups pineapple juice, chilled
2 cups fresh or frozen raspberries
1 (6 oz.) can frozen limeade, thawed
1 (32 oz.) bottle lemon-lime soda, chilled
1 lime, thinly sliced for garnish (optional)

Rub mint leaves around side of punch bowl. Drop the bruised leaves in bottom of bowl. Combine remaining ingredients in punch bowl.