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Title: Raspberry Champagne Punch
Categories: Beverages
Yield: 48 Servings
| 60 | oz | Raspberries, frozen red in syrup, thawed |
| 1 | c | Lemon juice, reconstituted |
| 1 1/2 | c | Sugar |
| 2 1/4 | l | Rose wine (3 bottles) |
| 1 | qt | Raspberry sherbet |
| 2 1/4 | l | Asti Spumante; or Champagne, chilled (3 bottles) |
In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add Asti Spumante. Stir gently.
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Fidonet COOKING echo
From: Sam Waring Date: 03-25-96 Rec.Food.Reci
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