Raspberry Champagne
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Framboise is a brandy distilled from raspberries. Its intense flavour makes a pleasant base for this champagne punch — ideal for garden parties, graduations and wedding receptions.
Servings: 20
Ingredients:
-
1/2 cup (125 mL) framboise de Bourgogne
1/2 cup (125 mL) brandy
1/2 cup (125 mL) orange liqueur
1/2 cup (125 mL) granulated sugar
3 lemons, unpeeled
5 oranges, unpeeled
2 cups (500 mL) raspberries (fresh or frozen)
6 bottles (each 750 mL) champagne, chilled
Block of ice
Preparation:
Combine Framboise, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice lemons and oranges and add to container. Cover and refrigerate until thoroughly chilled, about 2 to 3 hours. Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving
Tags:
Beverages; Fruits; Sugar/Sweets; Freeze or Refrigerate; Entertaining;
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