Pink Tulip Punch

Name: Pink Tulip Punch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 ripe bananas, peeled and sliced; 680 grams frozen orange-pineapple-apple juice concentrate, thawed; 340 grams package frozen unsweetened raspberries, thawed; 907 grams berry-flavored sparkling mineral water, chilled; 473 milliliters water

Pink Tulip Punch requires approximately 45 minutes from start to finish. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 0g of fat, and a total of 122 calories. Head to the store and pick up bananas, berry-flavored sparkling mineral water, water, and a few other things to make it today. It works well as a beverage. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet.

Instructions

Place raspberries in a blender; process until smooth.

Ingredients you will need

Raspberries

Equipment you will use

Blender

Pour raspberry puree through a wire-mesh strainer into a bowl, discarding pulp and seeds remaining in strainer. Return strained puree to blender.

Ingredients you will need

Raspberry Puree

Seeds

Equipment you will use

Sieve

Blender

Bowl

Add sliced banana and 1 can juice concentrate; process until smooth.

Ingredients you will need

Banana

Juice

Pour mixture into a large freezer-proof container. Stir in remaining 1 can juice concentrate and 2 cups water. Cover and freeze 4 hours or until slushy.

Ingredients you will need

Juice

Water