Champagne raspberry punch

By: Rajni Khanna

600 g 1.3 lb package of M&M Frozen Raspberries

625 mL (2-1/2 cups) orange juice

30 mL (2 tbsp) lemon or lime juice

50 mL (1/4 cup) sugar

750 mL (3 cups) champagne or sparkling wine


1 L (4 cups) unsweetened pineapple juice

Thaw raspberries at room temperature; do not drain. Place raspberries with orange juice and lemon or lime juice in blender. Add sugar. Cover and process until smooth. To remove raspberry seeds, pour mixture through a fine sieve; transfer to 8 L / 2-quart pitcher. Stir in champagne, sparkling white wine or pineapple juice. Serve over ice. Makes 12 (150 mL/5 oz servings)

Recipe courtesy of M&M Meat Shops

- News Canada

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