1 lg. pkg. raspberry Jello
2 c. lemon juice concentrate
2 pkgs. (10 oz.) frozen raspberries
5 qt. water
2 c. sugar
3 (2 liter) bottles 7-Up

Dissolve Jello in 1 quart hot water. Add lemon juice, sugar and 4 quarts of water. Stir well and freeze. When frozen, use a fork and flake. Put into a punch bowl and stir in thawed raspberries. Add enough 7-Up to make slushy.