..

RASPBERRY ROSÉ PUNCH
This recipe was sent to Southern Living Magazine by Elizabeth M. Watts of Panama City, Florida. It's perfect beverage for a Holiday group to sip with an appetizer.
Prep.Time: 10 minutes
3 bottles (25.4 oz.each) good rosé wine
2 cans (6 oz.each) frozen lemonade concentrate -- thawed, undiluted
2 quarts raspberry sherbet -- divided
1 bottle (28 oz.) club soda -- chilled
In a large bowl, combine wine, lemonade concentrate, and 1 quart of the sherbet; mix well. Chill mixture thoroughly. To serve, combine wine mixture and club soda in a punch bowl; scoop remaining sherbet on top. Garnish with thin lemon slices if desired.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved