Print Recipe

Raspberry Champagne Punch

Ingredients

  • 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

Instructions

  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


Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.