This is one of those recipes that you just "know" will be good - without having tasted it before. I bought a new cookbook at Sam's Club called "Celebrating Party Foods". It's from Leisure Arts, and it has some great recipes that I am looking forward to trying. This "Raspberry Lemon Punch" will be one of the first ones to try!
Raspberry Lemon Punch
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
NOTE: PREPARE ICE RING A DAY AHEAD OF TIME. Recipe doesn't say this, but you could use a Bundt pan if you don't have an ice ring mold. Other recipes suggest jello molds or other cake pan shapes. I'll use a Bundt pan because I don't have any other type of mold pan.
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. Add lemon-lime soda; stir until blended. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Serve immediately.
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1 comment:
Oh, that does sound good! Let me know when you try it!
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