Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Frozen raspberries in light syrup, (1 package) thawed and undrained |
| ¼ cup | Chambord, (raspberry liqueur) |
| 24 ounces | Ginger ale, (2 cans) chilled |
Place raspberries in a blender or food processor; process until smooth.
Strain mixture through a sieve, reserving 1-¼ cups raspberry puree.
Discard solids.
Combine raspberry puree, liqueur, and ginger ale in a pitcher; stir well.
Yield: 4 cups (serving size: 1 cup).
Per serving: 170 Calories; 0g Fat (1% calories from fat); 1g Protein; 36g Carbohydrate; 0mg Cholesterol; 14mg Sodium Serving Ideas : Serve immediately. Pour over crushed ice.
Recipe by: Cooking Light, Jul/Aug 1995, page 38 Posted to MC-Recipe Digest V1 #396 by igor@... on Jan 28, 1997.