RASPBERRY LEMON PUNCH

RASPBERRY LEMON PUNCH
Raspberry Lemon Punch
 I love serving punch at practically all events I host. This refreshing punch is perfect for a summer party, bridal shower, mother’s day party, or wedding shower. It’s not only pretty but quite tasty. Enjoy!
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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