Watermelon and Raspberry Punch
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Ingredients45 m servings
Original recipe yields 8 servings (2 quarts)
- Puree raspberries and mint leaves in a blender until smooth. Strain into a serving pitcher. Puree the cubed watermelon until smooth, and strain the juice into the serving pitcher. Stir in the margarita mix, coconut rum, and ice cubes. Garnish each glass with mint sprigs.
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