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Raspberry Wine Punch Recipe
|Frozen red raspberries in syrup||10 Ounce, thawed (1 Package)|
|White zinfandel wine/Blush wine||750 Milliliter (1 Bottle)|
|Raspberry flavored liqueur||1⁄4 Cup (4 tbs)|
|Milk/Juice||1⁄2 Gallon (1/2 Gallon Carton)|
|Distilled water||4 Cup (64 tbs), divided|
|Fresh cranberries||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2204 Calories from Fat 564
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 35.3 g176.5%
Trans Fat 0 g
Cholesterol 189.2 mg
Sodium 795 mg33.1%
Total Carbohydrates 228 g76.2%
Dietary Fiber 11.4 g45.6%
Sugars 201.8 g
Protein 64 g127.1%
Vitamin A 38.9% Vitamin C 77%
Calcium 224.9% Iron 22.7%
*Based on a 2000 Calorie diet
Combine wine, raspberry puree and liqueur in pitcher; refrigerate until serving time.
Rinse out wine bottle and remove label.
Fully open top of carton.
Place wine bottle in center of carton.
Tape bottle securely to carton so bottle will not move when adding water.
Pour 2 cups distilled water into carton.
Carefully push cranberries, pine sprigs and tinsel into water between bottle and carton to form decorative design.
Add remaining water to almost fill carton.
Freeze until firm, 8 hours or overnight.