Best 13 Raspberry Corona Punch Recipes

RASPBERRY SHERBET PARTY PUNCH

Steps:

• Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
• In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
• Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.

RASPBERRY PUNCH (CROWD SIZE)

Steps:

• 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 punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

RACHEL'S RASPBERRY PUNCH

Steps:

• In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.

RASPBERRY PUNCH

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

QUENCHING CREAMY RASPBERRY PUNCH

Steps:

• In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

CRAN-RASPBERRY SNOWBALL PUNCH

Steps:

• COMBINE cranberry nectar, red raspberry jam and lemon-lime soda in a large punch bowl until well combined. Using a medium sized scoop, spoon half of the ice cream over fruit mixture; stir until frothy. Top with remaining scoops of ice cream forming "ice cream snowballs" atop the froth.

RASPBERRY LIME PUNCH

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

CRANBERRY RASPBERRY PUNCH

Steps:

• In a blender, combine the strawberries, lemonade concentrate and cranberry raspberry concentrate. Cover and process until smooth.
• Transfer to a punch bowl, then stir in ginger ale and club soda. Top with scoops of sherbet and serve immediately.

RASPBERRY LEMONADE PUNCH

Steps:

• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
• Stir in lemon-lime soda and crushed ice.
• Garnish each glass with a fresh raspberry.

FESTIVE HOLIDAY PUNCH

Steps:

• In a punch bowl, mix juice and lemonade concentrate. Stir in soda; top with raspberries. Serve over ice. If desired, garnish glasses with lime wedges.

CRAN-RASPBERRY PARTY PUNCH

Steps:

• Pour chilled cranberry juice into a pretty punch bowl.
• Add scoopfuls of the raspberry sherbet onto the juice.
• Pour chilled lemon-lime soda over both to make punch a bit frothy on top.

PINA COLADA CRAN-RASPBERRY PUNCH

Steps:

• Mix together well in punch bowl or pitcher.
• Add 5 cups crushed ice.
• Add pineapple sherbet, if desired.

RASPBERRY CORONA® PUNCH

Steps:

• Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.