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]