Place one raspberry in each cavity of the Star Ice Cube Silicone Mold. Cover with water; freeze several hours to set. Reserve remaining raspberries.
In large pitcher, mix lemonade according to package instructions. In food processor or blender, pulse remaining raspberries until smooth; strain through sieve to remove seeds.
Stir raspberry puree into lemonade. Serve with raspberry ice cubes in glasses decorated with Blue Sparkle Gel.