Print Recipe

Raspberry Champagne Punch

RG

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


Widget is loading comments...

Follow us on Pinterest

Equivalent Weights and Measures

Volume & Weight Conversions - UK - US

Leftovers Recipes and Tips