RASPBERRY MOJITO PUNCH
pictured on page 5. start to finish 15 minutes
1/4 cup sugar
1/3 cup lightly packed fresh mint leaves
3 cups cold water
11/2 cups white rum
1 12- oz. can frozen raspberry juice
blend concentrate, thawed
1/2 cup lime juice
11/2 cups carbonated water, chilled
Fresh raspberries, lime slices, and/or
fresh mint sprigs (optional)
1. In a punch bowl combine sugar and the 1/3 cup mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add the next four ingredients (through lime juice), stirring until sugar is dissolved.
2. Slowly pour carbonated water down the side of the bowl; stir gently. Add ice cubes. If desired, top with raspberries, lime slices, and/or fresh mint. Makes 8 servings. to make ahead Prepare as directed in Step 1. Cover punch bowl and chill up to 24 hours. To serve, continue as directed in Step 2.
per serving 217 cal, 0 g fat, 0 mg chol, 31 mg sodium, 30 g carb, 0 g fiber, 27 g sugars, 0 g pro.
HONEYDEW AND BASIL MAKE A PERFECT PAIR—NOT BECAUSE THEY’RE BOTH GREEN—BUT BECAUSE THE MILD MELON FLAVOR LETS THE BASIL SHINE.