Sparkling Pink Raspberry Punch - with frozen hearts
Ingredients
- 1 48-oz container raspberry sherbet
- 1 2-liter bottle lemon lime soda swap for Prosecco or champagne
- 1 59-oz bottle Simply lemonade or raspberry lemonade
- 16 oz raspberries frozen or fresh
Instructions
Frozen Hearts
- Using heart-shaped molds, fill each mold with lemonade. Add 1 or 2 raspberries to each mold, whole or crushed.
- Freeze overnight.
Sparkling Pink Raspberry Punch
- Set out the raspberry sherbet to soften, approximately 20 minutes. Scoop out into a large punch bowl. Reserve some to top off each glass if desired.
- Pour in the soda or champagne, and then the lemonade.
- Stir in the frozen raspberries and finish with frozen heart ice cubes. Serve and top off each glass with a small scoop of sherbert.
