Raspberry Wine Punch
|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)|
Process raspberries with syrup in food processor or blender until smooth; press through strainer, discarding seeds.
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.