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.