Raspberry Champagne Punch

By marmar

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

Details

Preparation time 10mins
Cooking time 15mins

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.