Name: Raspberry champagne punch
Prep time: 10 min
Total time: 10 min
Yield: 3
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

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: 1
Amount 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.

Raspberry champagne punch retro recipe (1989)