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)

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.

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