Raspberry Champagne Punch

6 ingredients
8 steps

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

Directions

  1. 1
    In blender container, puree raspberries.
  2. 2
    In punch bowl, combine pureed raspberries, lemon juice, sugar and wine.
  3. 3
    Stir until sugar dissolves.
  4. 4
    Just before serving, scoop sherbet into punch bowl.
  5. 5
    Add champagne slowly.
  6. 6
    Stir gently.
  7. 7
    Yield:
  8. 8
    3 quarts.

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