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1 liter bottle of inexpensive champagne
2 cups of raspberries
1/3 cup of lemon juice
1/4 cup of sugar
1 quart of a rose wine
1 quart of raspberry sherbet
Put lemon juice, sugar and wine in punch bowl. Puree the
raspberries in a blender. Add puree to punch bowl mixture and
stir well until the sugar is dissolved.
Just prior to serving, scoop sherbet into small balls and add to punch bowl. Carefully pour the champagne into the punch bowl and serve.