Family friendly, refreshing, sweet and tangy Cranberry Raspberry Punch is the perfect addition to all your holidays and can be ready in minutes!
Srcoll down down for over 25 “pink” recipe for Cooking for the Cure!
As part of National Breast Cancer Awareness Month, I am honored to team up with some talented bloggers who are each bringing you a “pink” recipe as part of Cooking For a Cure.
Breast cancer is the most common cancer among women in the United States (other than skin cancer), with 1 in 8 woman being diagnosed within their lifetime. I am sure many of you have been affected by breast cancer either remotely or way too closely. I watched my mother-in-law fight and conquer this horrific disease – twice. Her courage, strength and grace inspire me everyday.
Millions of women, like my mother-in-law, are surviving the disease thanks in part to early detection and improvements in treatment made possible by the American Cancer Society.
Today, as we explore these “pink” recipes, I hope we can celebrate all the amazing women in our life and support each other in early cancer detection.
I’m honored to bring my “pink” Cranberry Raspberry Punch to the Cooking for a Cure party! This punch is lip-smacking good, wonderfully fruity and festive but so easy, you are going to be begging to be in charge of the drinks at every holiday this year. And everyone will be grateful for it.
To make, add cranberry juice concentrate, lemonade juice concentrate, orange juice and raspberry sherbet to your blender and blend until smooth. Then add to a punch bowl along with your Ginger Ale and garnish with additional scoops of raspberry sherbet – that’s it!
Easy and delicious, just what the holidays call for!
- 1 can (12 oz.) frozen lemonade concentrate, slightly thawed
- 1 can (11.5 oz.) frozen cranberry juice concentrate, slightly thawed
- 2 cups orange juice, chilled
- 6 cups (1 quart + 2 cups) raspberry sherbet, softened
- 2 liters ginger ale, chilled
- Add 4 cups raspberry sherbet, lemonade and cranberry juice concentrates to your blender and process until smooth. Add orange juice and process until smooth. Add to a punch bowl and stir in ginger ale. Garnish with 1-2 scoops remaining sherbet and raspberries and cranberries if desired. Serve immediately.
COOKING FOR A CURE RECIPES
Strawberries & Cream Pastries by Domestic Superhero
Drink Pink Mocktail by Love Bakes Good Cakes
Strawberry Frosted Sugar Cookie Bars by Like Mother, Like Daughter
No Bake Raspberry Cheesecake by Sugar & Soul
Cranberry Raspberry Punch by Carlsbad Cravings
Pink Rock Candy Fudge by Kleinworth & Co.
Raspberry Sorbet by Food, Folks, Fun
Pretty Pink Chambord Frosting by Who Needs A Cape?
Lightened up Pink Vodka Sauce by A Dish of Daily Life
Strawberry Oreo Cake Mix Cookies by Just Us Four
Prickly Pear Soda Floats by Club Narwhal
Cherry Pie Scones by The Bitter Side of Sweet
Pink Fluff Dip by Mamal Diane
Pretty Pink Raspberry Vanilla Mini Cakes by Liv for Cake
Pink Pop Tarts by Life Currents
Strawberry Cheesecake Dip by The Love Nerds
Glazed Cherry Buttermilk Scones by Tastes of Lizzy T
Raspberry Vanilla Pink Ombre Bundt Cake by Cookie Dough and Oven Mitt
Berry Bliss Cheesecake Fluff by 365(ish) Days of Pinterest
Meringue Cookies by Mamma Loves Food
Cream Puffs with Strawberry Filling by Cooking on the Front Burner
Raspberry Cheesecake Brownies by Culinary Couture
No Bake Pink Lemonade Cheesecake Parfaits by Homemade Hooplah
Vanilla Berry Cocktail by Twin Stripe
Snowball Truffles by House of Yumm
Turkish Delight by With a Blast
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