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| 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.
FOR PUNCH:
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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