This Raspberry Lemonade Fizz is only 3 ingredients and it can easily be made ahead of time. Make this sweet and fruity beverage the "signature drink" at your next party (and add something for spiking on the side, for the 21+ crowd!).
In a 4-quart saucepan, bring the raspberries to a simmer over medium-high heat. Cook, stir frequently, until the berries have broken apart and released their juices, about 10 to 15 minutes.
Using a fine-mesh sieve, strain the berries to remove the seeds, pushing down on the solids to extract as much liquid as possible. You should have about 1½ cups. Refrigerate raspberry juice until chilled, at least 2 hours.
In a large pitcher or punch bowl, combine raspberry juice and lemonade concentrate. Stir in ginger ale and serve immediately over ice, garnished with lemon slices if desired.
Raspberries: Do not substitute fresh raspberries. Frozen strawberries or blueberries may be substituted for the raspberries (the color will change).
Ginger ale: Lemon-lime soda (such as Sprite or 7up) may be substituted for the ginger ale.
Yield: This recipe will make at least 10 cups of Raspberry Lemonade Fizz, enough for 10 servings, 1 cup each.
Storage: Store extra Raspberry Lemonade Fizz in the refrigerator for up to 4 days.
Make ahead: The raspberry syrup can be made up to 3 days in advance. Assemble the Raspberry Lemonade Fizz just before serving (so the Ginger Ale doesn't lose it's fizz).
Freezer: Pack the raspberry syrup in a freezer-safe container (I like to use Mason jars; leave 1/2-inch headspace for expansion). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.