Recipe for cooking raspberry champagne punch
Other Beverage Recipes :: Punch
Raspberry Champagne Punch2 (10 ounce) pkg. frozen raspberries in syrup, defrosted
1/3 c. lemon juice from concentrate
1/2 c. sugar
1 bottle red rose wine, chilled
1 qt. raspberry sherbet
1 bottle asti spumante or champagne, chilled In blender, purée raspberries. In lrg. punch bowl combine puréed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving, scoop in sherbet; add Asti Spumante and stir gently. Makes approximately 60 (1/2 c.) servings.
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