- 10 mins
- 15 mins
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Ingredients
- 1 or 2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
- 1/3 cup lemon juice from concentrate
- 1/3 to 1/2 cup sugar
- 1 bottle red rose wine, chilled
- 1 quart raspberry sherbet
- 1 bottle dry champagne, chilled
Preparation
Step 1
In blender container, blend raspberries until smooth. In large punch bowl, combine 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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