In a large pitcher, mix together 2 cups sugar and 8 cups water. Add 1 can raspberry lemonade concentrate and add the amount of water it says to add (usually around 3 cans). Mix well. Pour into quart freezer bags and freeze at least 24 hours.
To serve, place in large punch bowl, chunk with a fork, and add sprite or ginger ale. Mix until slushy consistency. Add 1 pint fresh raspberries.
*In the winter, I use regular lemonade concentrate and instead of sprite or ginger ale, I use the cranberry splash Sierra Mist and it is delicious!