Raspberry Tea Holiday Punch









2 cups Cranberry Juice or Cran-Raspberry Juice
Juice of 1/2 lime
2 cups ginger ale or lemon lime soda
Sherbert (Raspberry or Lime)
1 quart (4 cups)
Bigelow Red Raspberry Herbal Tea chilled

Yield: Makes 18 – 4oz. servings.


Mix together all ingredients (except soda and sherbert) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbert.

**Either Bigelow Red Raspberry Herb Iced Tea or Bigelow Red Raspberry Herb hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill.

Optional Garnish: Make a frozen decorative ring –
You’ll need:
1 round fluted pan (bundt, tube pan, gelatin mold)
Fresh Fruit

Fill bottom 1/3 of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set.

To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl.

*Can use orange, lemon or any fruit you want to accentuate

Leave A Comment