Print Recipe

Jack Stack Barbecue Raspberry Mint Cooler

Ingredients

  • 1 to 2 cups fresh mint leaves
  • 5 cups pineapple juice, chilled
  • 2 cups fresh or frozen raspberries
  • 1 (6 ounce) can frozen limeade, thawed
  • 1 (32 ounce) bottle lemon-lime soda, chilled
  • 1 lime, thinly sliced for garnish (optional)

Instructions

  1. Rub mint leaves around side of punch bowl. Drop the bruised leaves into bottom of bowl.
  2. Combine remaining ingredients in punch bowl.

Yield: 15 servings

Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS


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