Food, Facts & Fun

Summer Sparkler

recipe image


½ gallon Hiland Dairy Raspberry Sherbet
1 (12-ounce) can frozen pink lemonade concentrate
4 cups (1 quart) lemon-lime soda or ginger ale, chilled
4 cups (1 quart) rosé wine, chilled


Set out sherbet so it’s slightly softened before making the drinks.
In a 2-quart size pitcher, combine pink lemonade concentrate, soda and wine. Stir to combine.
Pour into individual sugar-rimmed glasses. Add a scoop of sherbet to each glass. Stir, or leave the sherbet on top. Garnish with fresh mint or raspberries. Also good served over crushed ice.

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