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Categories:Viewed: 10 - Published at: 2 years ago
Ingredients
- 2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
- 1/3 c. lemon juice
- 1/2 c. sugar
- 1 (750 ml) bottle red Rose wine, chilled
- 1 (750 ml) bottle champagne, chilled
- 1 qt. raspberry sherbet
Method
- In blender container, puree raspberries.
- In punch bowl, combine pureed raspberries, lemon juice, sugar and wine.
- Stir until sugar dissolves.
- Just before serving, scoop sherbet into punch bowl.
- Add champagne slowly.
- Stir gently.
- Yield:
- 3 quarts.