Recipe for Raspberry Champagne Punch from the Cooking For A Crowd section.
Raspberry Champagne Punch2 (10 ounce) packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup granulated sugar
1 bottle red rose wine, chilled
1 quart raspberry sherbet
1 bottle asti spumante or champagne, chilled In blender, pur?e raspberries. In large punch bowl combine pur?ed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving, scoop in sherbet; add Asti Spumante and stir gently. Makes 60 (1/2 cup) servings.
We hope you enjoy your freshly made Raspberry Champagne Punch. This recipe came from Cooking For A Crowd's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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