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Sparkling Raspberry Lemonade
The secret here is freezing raspberries and their syrup into custom ice cubes, keeping your drink ice-cold without watering it down. Tart pink lemonade and sweet raspberry juice blend together for a bright, fruity base, while lemon-lime soda adds a crisp, bubbly finish. It's a massive batch cooler that easily handles a thirsty crowd. You'll love how the berry flavor actually gets stronger as the ice melts.
Ingredients
- 2 packages (10 oz each) frozen raspberries in syrup, thawed
- 2 cans (12 oz each) frozen pink lemonade concentrate, thawed
- 2 cans (11½ oz each) frozen raspberry juice cocktail concentrate, thawed
- 12 cups water
- 4 cans (12 oz each) lemon-lime carbonated beverage
- 1 lemon, thinly sliced
Instructions
- 1Spoon the thawed raspberries and their syrup evenly into two ice cube trays. Top with just enough water to cover them and freeze for about 3 hours until solid. This prevents the drink from watering down as the ice melts.
- 2In a very large plastic or glass pitcher, combine the pink lemonade concentrate, raspberry juice concentrate, and water. Chill the juice mixture in the refrigerator until you're ready to serve.
- 3Right before serving, gently stir the lemon-lime carbonated beverage into the chilled lemonade mixture. Pour the sparkling lemonade into individual glasses over the frozen raspberry ice cubes, and garnish each glass with a thin slice of fresh lemon.
Notes
- Make ahead: Mix the juice base and freeze the ice cubes up to a week in advance. Wait to add the carbonated soda until right before serving so it doesn't go flat.
- Swap: You can use ginger ale or club soda instead of lemon-lime soda if you prefer a less sweet drink.
- Storage: Keep leftover lemonade in the fridge for up to 3 days, though it will lose its carbonation over time.
Recipe Details
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