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Raspberry Champagne Punch


  • 2 (10 ounce) packages frozen raspberries in syrup, thawed
  • 1/3 cup lemon juice from concentrate
  • 1/2 cup granulated sugar
  • 1 bottle red rose wine, chilled
  • 1 quart raspberry sherbet
  • 1 bottle asti spumante or champagne, chilled


  1. In blender, puree raspberries.
  2. In large punch bowl combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves.
  3. Just before serving, scoop in sherbet; add Asti Spumante and stir gently.

Yield: 60 (1/2 cup) servings

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