Raspberry Champagne Punch (borden) Recipe
Yield: 3 QuartsRecipe by luhu.jp
Ingredients:
20 ounce: Frozen red raspberries in syrup, thawed
1/3 cup: Lemon juice,
1/2 cup: Sugar,
750 milliliter: Ros,
1 quart: Raspberry sherbet,
750 milliliter: Champagne, or asti spumante, chilled
Directions:
In the blender container, pur
e the raspberries. In a large punch
bowl, combine the pur
ed 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]
Source from luhu.jp
e the raspberries. In a large punch
bowl, combine the pur
ed 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]
Source from luhu.jp