Berry Bubbly Punch from Southern Living

This recipe is adopted from a Champagne punch found in the first-ever cocktail book published in the United States in 1862, The Bartender's Guide by Jerry Thomas.

Yield: 1 serving
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  • 3/4 cup(s) raspberry syrup
  • 3/4 cup(s) fresh orange juice
  • 3/4 cup(s) pineapple juice
  • 1/4 cup(s) fresh lemon juice
  • 2 (750 milliliter) bottle(s) chilled sparkling wine or Champagne


  1. Combine raspberry syrup, orange juice, pineapple juice, and lemon juice in a medium bowl, stirring until blended. Cover and chill 2 to 3 hours. Pour mixture into a punch bowl and top with chilled sparkling wine or Champagne. Garnish with fresh strawberries and/or blueberries.
  2. Makes 2 1/2 quarts.
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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