Raspberry champagne punch (borden)

3 Quarts

Ingredients

Quantity Ingredient
20 ounces Frozen red raspberries in syrup; thawed
⅓ cup Lemon juice
½ cup Sugar
750 millilitres Rosé
1 quart Raspberry sherbet
750 millilitres Champagne; or asti spumante, chilled

Directions

In the blender container, purée the raspberries. In a large punch bowl, combine the puréed raspberries, lemon juice, sugar and wine; stir until the sugar dissolves. Just before serving, scoop the sherbet into the punch bowl; add champagne. Stir gently.

: FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Related recipes