SPECIAL RASPBERRY PUNCH
4 boxes (10 oz each) frozen raspberries, thawed, undrained
1/2 can (12-oz size) frozen lemonade concentrate, thawed
1 bottle (2 liters) ginger ale, chilled
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 rasp¬berry 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. Makes 24 servings.
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