DECEMBER 31ST – CHAMPAGNE

Raspberry Champagne Punch

1 (12 oz.) container frozen fruit punch, partially defrosted

3 c. water

1 (10 oz.) pkg. frozen raspberries, partially thawed

1 c. orange juice

2 Tbsp. lemon juice

3 c. ginger ale

1 bottle well chilled champagne

In large pitcher combine fruit punch, raspberries, water, orange juice and lemon juice. Mix well. Slowly add ginger and champagne. Stir. Pour into tall glasses and garnish with a twist of lemon.

3/22/13