Raspberry Champagne Punch
Source of Recipe
Internet
List of Ingredients
1 (750 ml) bottle (3 1/4 cups) dry white champagne, chilled, or 24 (4 ounce) bottles sparkling white grape juice, chilled
1 (10 ounce) package frozen raspberries in syrup, thawed
1 pint (2 c.) raspberry sherbet, softened
In blender container, puree raspberries until smooth; strain to remove seeds. In large pitcher or punch bowl, combine raspberry puree, champagne and softened sherbet; stir until frothy and well blended. Serve immediately in frosted champagne glasses or punch cups.
Makes 12 (1/2 cup) servings.
Recipe
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