Do you love Raspberry Lemonade?  Almost everyone loves this refreshing summer drink!   You may not know, however, that raspberry lemonade is even better when it is made into a refreshing summer ice cream pie!  This pie, which has only four ingredients and takes 15-20 minutes to make, is absolutely delicious.  It is a perfect summer dessert for either a casual barbecue or a fancy company dinner. 
 
Fresh raspberries are absolutely divine this time of year.  If you’re lucky enough to have raspberry bushes, you may have lots of these delicious berries on hand.  Here are two recipes to use up your excess berries.  Both recipes are so good, however, that even if you don’t to have raspberries growing in your yard, it is worth it to purchase a few pints.
 

Quick Raspberry Lemonade Pie

I like to garnish this pale pink pie with a few sprigs of mint from my garden.  If you’re serving it for a fancy dinner, just heat some seedless raspberry jam in the microwave oven and drizzle it on the plates prior to putting the pieces of pie on the plate.  You can also top it with a puff of sweetened whipped cream if you like and scatter a few fresh raspberries around.  Don’t forget the sprig of fresh mint.

Makes 2 9” pies:
 
2 quarts highest quality vanilla ice cream
1 12 ounce can pink lemonade concentrate
1 pint fresh raspberries, washed and dried thoroughly
 
2 prepared 9” graham cracker pie crusts
 
Soften the ice cream and put it in a large mixing bowl (I like to use my Kitchen Aid mixer for this with the K paddle; if you don’t have a mixer, use a wooden spoon in a big bowl).  Mix in the pink lemonade concentrate, then fold in the raspberries.  Divide the mixture between the pie crusts.   Smooth out the mixture, then cover with plastic wrap and freeze 3-4 hours or until firm.
 

Easy but Fancy Raspberry Lemonade

The flavored coffee syrups that are now available at most grocery stores make flavoring and coloring dishes easy.  If you want to make raspberry lemonade a little bit special, just add a little of the raspberry coffee syrup to the concentrate when you are mixing a can of pink lemonade.  If you really want to get fancy, add ice cubes to which you have frozen a few fresh raspberries and some small sprigs of mint. 

1 12 ounce can pink lemonade concentrate
¼ cup raspberry coffee syrup
Ice
 
Prepare pink lemonade according to package directions, except use 1 cup less water.  Stir in the coffee syrup.  Add ice and stir.  Serve immediately with mint sprigs.