|10 ounces||Strawberries in syrup; sliced and thawed|
|2 cans||Peach nectar or apricot; 5.5 oz. each|
|¼ cup||Lemon juice|
|2||Bottles white wine; sparkling or white grape juice, chilled, 750-ml each|
|1 pint||Strawberry or raspberry sorbet|
|Fresh strawberries; sliced|
|Fresh mint sprigs; optional|
Place strawberries with syrup in blender container or food processor; blend until smooth. Pour mixture into large picture. Stir in peach or apricot nectar, lemon juice and honey; blend well. Refrigerate until serving time.
To serve, pour mixture into large punch bowl. Stir in sparking wine or white grape juice. Drop small scoops of sorbet into punch. If desired, garnish with sliced strawberries and mint.
Recipe by: Haagen-dazs Perfect Rewards Posted to EAT-L Digest by Marie Smith <craftee@...> on Dec 4, 1997
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