Fruit punch with pineapple, raspberries and carrot

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, Jessica Seinfeld, illustrations by Steve Vance 2007 New York

Serves 4

2 cups raspberry puree; 1 cup pineapple puree; ½ cup carrot puree; 2 cups cold water; ¼ cup sugar; ice, for serving

Combine raspberry, pineapple and carrot purees, water, and sugar in a bender or food processor, and process until smooth. Serve over ice.

I didn't add the sugar, it was delicious already, Anne.