Raspberry Champagne

Framboise is a brandy distilled from raspberries.

Its intense flavour makes a pleasant base for this champagne punch — ideal for garden parties, graduations and wedding receptions.



1/2 cup (125 mL) framboise de Bourgogne
1/2 cup (125 mL) brandy
1/2 cup (125 mL) orange liqueur
1/2 cup (125 mL) granulated sugar
3 lemons, unpeeled
5 oranges, unpeeled
2 cups (500 mL) raspberries, fresh or frozen
6 bottles (each 750 ml) chilled Champagne or dry sparkling white wine
Block of ice


Combine framboise, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice lemons and oranges and add to container. Cover and refrigerate until thoroughly chilled, about 2 to 3 hours. Chill punch bowl.

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.

Servings: 20

Nutritional Info

approx. per serving

  • cal135
  • pro3 g
  • total fat8 g
  • sat. fat5 g
  • carb14 g
  • fibre1 g
  • chol37 mg
  • sodium162 mg
  • %RDI
  • calcium3%
  • iron5%
  • vit A7%
  • vit C15%
  • folate15%

Source: www.cbc.ca

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