Post by Baking_Bud on Dec 31, 2002 3:04:40 GMT -6
Raspberry Champagne Punch
2 - 10 oz. packages frozen raspberries in syrup, thawed
1/3 cup lemon juice
1/2 cup sugar
1 (750 ml) bottle red rose wine
1 qt. raspberry sherbet
1 (750 ml) bottle champagne, chilled
Blend raspberries, lemon juice and sugar. Combine with rose wine stirring until sugar dissolves. Pour into punch bowl and float scoops of sherbet in bowl. Add champagne and stir gently. Makes 3 quarts.