This fresh and zesty raspberry champagne punch is a fruity cocktail that is easy to make, tastes delicious, and looks gorgeous. Here’s how to do it, with a cool retro recipe from the ’80s!
Raspberry champagne punch
Raspberry champagne punch
Yield:
3 quarts
Prep Time:
10 minutes
Total Time:
10 minutes
This easy vintage recipe is from 1989
Ingredients
- 2 ounces frozen red raspberries in syrup, thawed
- 1/3 cup ReaLemon lemon juice from concentrate
- 1/2 cup sugar
- 750 milliliters red rosé wine, chilled
- 1 quart Borden raspberry sherbet
- 750 milliliters bottle champagne, chilled
Instructions
- In blender container, puree raspberries.
- In punch bowl, combine pureed raspberries, lemon juice, sugar and wine; stir until sugar dissolves.
- Just before serving, scoop sherbet into punch bowl, add champagne.
- Stir gently.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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