Raspberry champagne punch (borden)
Yield: 3 Quarts
Ingredients:
- 20 oz Frozen red raspberries in -syrup; thawed
- 1/3 c Lemon juice
- 1/2 c Sugar
- 750 ml Rosé
- 1 qt Raspberry sherbet
- 750 ml Champagne; or asti spumante
Instructions:
-chilled 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]
