10 oz. frozen red raspberries in syrup, thawed
1/3 c. lemon juice
1/2 c. sugar
750 mL bottle red rose wine, chilled
1 quart raspberry sherbet
750 mL bottle Asti Spumante or champagne, chilled
In blender container, puree raspberries. In large punch bowl, combine raspberries, lemon juice, sugar & wine
stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl
add champagne. Stir gently.
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