Raspberry Wine Punch Recipes

Steps:

• Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liqueur and the juice of 2 lemons in a large pitcher and refrigerate at least 2 hours or overnight. Serve over ice and garnish with raspberries and orange slices.

Steps:

• 1. Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved. Add scoops of sherbet just before serving. This serves 15-20 guests using small, 4-6 oz. punch cups.

Steps:

• Set raspberries and their juices into a blender container, cover, and puree until smooth.
• Pour berry puree into a sieve set over a bowl and strain out all the seeds (you should end up with 3/4 cup strained puree).
• Mix strained puree, wine, and raspberry liqueur in a punch bowl or large pitcher.
• Serve over ice.

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

Steps:

• In a punch bowl, mix juice and lemonade concentrate. Stir in soda; top with raspberries. Serve over ice. If desired, garnish glasses with lime wedges.