Jack Stack Barbecue Raspberry Mint Cooler recipe

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

Yields: 15 servings

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)

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