Vera's Recipes

Beverages

Raspberry Champagne Punch

Beverages
6 ingredients
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Ingredients

  • 2 (10-ounce) packages frozen red raspberries in syrup, thawed
  • ⅓ cup ReaLemon lemon juice from concentrate
  • ½ cup sugar
  • 750 ml 1 bottle red rose wine, chilled
  • 1 qt Borden raspberry sherbet
  • 750 ml 1 bottle champagne, chilled

Method

  1. In a blender container, puree the raspberries.
  2. In a punch bowl, combine the pureed raspberries, lemon juice, sugar and wine; stir until the sugar dissolves.
  3. Just before serving, scoop the sherbet into the punch bowl; add the champagne. Stir gently.

Notes

Makes about 3 quarts.

Original card

The recipe above was transcribed from this scan of Vera’s original card.