2 10-oz packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled
In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.
Martha
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