MAY 2004 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

RASPBERRY-LEMON PUNCH

Prepare ice ring a day ahead of time.

2 cans (12 ounces 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 ounces each) lemon-lime soda, chilled

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 half-gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Add lemon-lime soda; stir until blended. Serve immediately.

Yield: about 5 1/4 quarts punch

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