INGREDIENTS
2
packages (10 ounces each) frozen raspberries in syrup, thawed
2
cans (12 ounces each) frozen pink lemonade concentrate, thawed
2
cans (11 1/2 ounces each) frozen raspberry juice cocktail concentrate, thawed
4
cans (12 ounces each) lemon-lime soda pop
DIRECTIONS
1
Carefully spoon raspberries with syrup into 2 ice-cube trays. Add enough water to just cover raspberries. Freeze 3 hours or until firm.
2
In very large plastic or glass pitcher, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving time.
3
Just before serving, stir soda pop into lemonade mixture. Place ice cubes in glasses; pour lemonade mixture over ice. Garnish with lemon slices.
High Altitude (3500-6500 ft)
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