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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. 

For more recipes like this one, you can purchase our Cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes”. It contains 500 recipes, and also includes an e-book version as well. 

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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