Raspberry champagne

  • Time
  • Yield serves 20


    1/2 cup Framboise liqueur
    1/2 cup brandy
    1/2 cup orange liqueur
    1/2 cup sugar
    3 lemons, unpeeled
    5 oranges, unpeeled
    2 cups raspberries
    6 bottles champagne, chilled
    block of ice


    Combine Framboise liqueur, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice oranges and lemons; 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.
    To be consumed while the punch is still fizzing.
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