Raspberry Wedding Punch - Just Bean Recipes


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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 punch bowl. 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.