Valentine's Day Recipes

Raspberry Champagne Punch

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Yield: 12 (1/2 cup) servings


  • 1 (750 ml) bottle (3 1/4 cups) dry white champagne, chilled, or 24 (4 ounce) bottles sparkling white grape juice, chilled
  • 1 (10 ounce) package frozen raspberries in syrup, thawed
  • 1 pint (2 cups) raspberry sherbet, softened


  1. In blender container, puree raspberries until smooth; strain to remove seeds.
  2. In large pitcher or punch bowl, combine raspberry puree, champagne and softened sherbet; stir until frothy and well blended.
  3. Serve immediately in frosted champagne glasses or punch cups.

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