2 (10 oz.) pkgs. frozen raspberries in syrup, slightly thawed
2 (6 oz.) cans frozen pink lemonade concentrate, partially thawed
1 1/2 c. water
1 1/2 c. ice cubes
1 liter bottle lemon-lime or lemon sour carbonated beverage, chilled

In blender combine 1 package raspberries, 1 can lemonade, 3/4 cup water and ice cubes; blend until smooth. Strain out raspberry seeds with cheese cloth or jelly bag. Repeat with remaining raspberries, lemonade, water and ice cubes. Freeze overnight.

To serve: Let stand at room temperature until mixture is a slushy consistency. Pour into punch bowl, gently stir in carbonated beverage.

Serves 24 - 1/2 cup servings.