Ingredients:
2 pkgs. (10 oz. each) frozen red raspberries in syrup, thawed
1/2 c. sugar
1/3 . lemon juice from concentrate
1 bottle (750 mL.) red rose wine, chilled
1 qt. raspberry sherbet
1 bottle (750 mL) champagne, chilled
Directions:
In a blender container, puree raspberries. In a large punch bowl, combine pureed raspberries, sugar, lemon juice concentrate and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add champagne. Stir gently.
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