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    Raspberry Chanmpagne Punch

    Source of Recipe


    List of Ingredients

    1 (750 ml) bottle (3 1/4 C.) dry white champagne, chilled,
    or 24 (4 oz.) bottles sparkling white grape juice, chilled
    1 (10 oz.) pkg. frozen raspberries in syrup, thawed
    1 pt. (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.




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