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Raspberry Wedding Punch
1/2 c Framboise de Bourgogne
1/2 c Brandy
1/2 c Orange liqueur
1/2 c Granulated sugar
3 Lemons, unpeeled
5 Oranges, unpeeled
2 c Raspberries, fresh or frozen
6 Bottles champagne, chilled
Block of ice with lemon,
Orange slices, & raspberries
-frozen into the block
Combine Framboise (raspberry distilled brandy), brandy, orange
liqueur and sugar into a large container and shake to dissolve the
sugar. Slice lemons and oranges; add to container. Cover and
refrigerate until thoroughly chilled, about 2 to 3 hours. Chill
Partially freeze water in a container which results in a pleasing
shape, like a jello mold or the like. When partially frozen, add
lemon and orange slices as well as raspberries to the ice mixture.
This can also be done in layers if you like.
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.
For a non-alcohol punch, substitute ginger ale for the champagne,
frozen concentrate orange juice for the orange liqueur, and 1/4 cup
balsamic vinegar for the brandy.