Rose Sparkle Punch

    Ingredients

    4 pkgs. (10 oz. each) frozen raspberries, thawed
    1 cup sugar
    4 bottles rose' wine
    4 cans (6 oz. each) frozen lemonade concentrate
    2 bottles pink champagne

    Directions

    In a bowl combine raspberries, sugar and one
    bottle wine.  Cover and let stand at room
    temperature for 1 hour.  Strain mixture into a
    punch bowl.  Add frozen lemonade concentrate.  
    Stir until thawed.  Place a block of ice in bowl.  
    Add remaining bottles of wine and champagne.
    50 servings16 servings
    16 servings