RASPBERRY LEMON PUNCH

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 cans (12 oz each) pink lemonade concentrate, thawed and divided
  • 6 cups water, divided
  • 1 lemon, thinly sliced
  • 6 whole fresh or frozen raspberries
  • 1 half-gallon raspberry sherbet
  • 4 cans (12 oz each) 7-UP or Sprite, chilled

Directions

  • For ice ring, combine 1 can pink lemonade concentrate and 3 cups water in a half-gallon container. Pour 3 1/2 cups lemonade in an 8-cup ring mold; reserve remaining lemonade. Freeze ice ring 4 hours.
  • Place lemon slices about 1 inch apart over frozen lemonade. Place raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.
  • To serve, combine remaining can lemonade concentrate and remaining 3 cups water in a 1/2 gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds to release ring. Place ice ring in punch bowl. Add soda; stir until blended. Serve immediately.
  • Note: Prepare ice ring a day ahead of time.

Notes

Categories: Beverage 
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