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Raspberry Wine Punch

Holidaycooking's picture
  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)
  Pine sprigs 1
  Tinsel sprigs 1

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.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg63.1%

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

Raspberry Wine Punch Recipe