Restaurant and Clone Recipes
Restaurant Recipes J
Jack Stack Barbecue Raspberry Mint Cooler
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.
Site Map |
Terms of Use/Privacy Policy |
Link to Us |
Media Center |
Contact Us
© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.