Raspberry Lemon Punch

Posted by Lori:

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.