- 1 jug Braum’s Pink Lemonade*
- 5 scoops Braum’s Raspberry Sherbet*
- 2 cups Braum’s Lemon-Lime Soda*
- Pour lemonade into two ice cube trays and freeze overnight.
- In a large blender, combine two cups of the lemonade ice cubes, raspberry sherbet, and lemon-lime soda.
- Blend on high until lemonade ice is crushed and a slush texture forms.
- Pour into cups and serve immediately.
- Serve with whip cream on top for a creamy twist.