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.
- Portion size 20 servings
- 1/2 cup Framboise de Bourgogne
- 1/2 cup brandy
- 1/2 cup orange liqueur
- 1/2 cup granulated sugar
- 3 lemons unpeeled
- 5 oranges unpeeled
- 2 cups raspberries fresh or frozen
- 6 bottles (each 750 ml) champagne
- block of ice
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