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Raspberry Lemonade Punch

Summertime is the best time for a cold refreshing beverage. And nothing is more refreshing that lemonade. But it’s fun to change it up and adding the raspberry makes it a really pretty punch as well.

Raspberry Lemonade

I also make an ice ring for this Raspberry Lemonade Punch. 

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 8 Hours and 15 Minutes
Total Time: 8 Hours and 15 Minutes
Servings: 5 1/4 quarts (about 20 servings)

Ingredients:

  • 2 cans (12 ounces each) pink lemonade concentrate, thawed and divided
  • 6 cups water, divided
  • 2 lemons, thinly sliced, divided
  • 6 oz. fresh or frozen raspberries
  • 1 half-gallon raspberry sherbet
  • 4 cans (12 ounces each) lemon-lime soda, chilled

Instructions:

  1. 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.

  2. Place lemon slices from one lemon about 1 inch apart over frozen lemonade. Place some of the raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.

  3. 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. Add remaining lemon slices and raspberries to punch. Serve immediately.

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