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Sparkling Berry Punch

Makes: 20 servings
Serving size: 4 ounce
Prep 25 mins Freeze 3 hrs
Sparkling Berry Punch
  • 2  cups  raspberry-, cherry-, or citrus-flavored vodka, chilled
  • 2/3  cup  orange liqueur
  • 2  tablespoons  kirsch
  • 4  cups  ice cubes
  • 1 750  milliliter bottle  sparkling wine or champagne, chilled
  • 2  cups  carbonated water, chilled (16 ounces)
  •  Sugar (optional)
  • 1  recipe Raspberry Brittle (see below)

1. In a medium punch bowl combine vodka, orange liqueur, kirsch, and ice cubes. To preserve carbonation, carefully pour sparkling wine or champange and carbonated water down side of bowl. (If desired, sweeten to taste with a little sugar.) Top with some chunks of Raspberry Brittle. Serve each glass of punch with a piece of the Raspberry Brittle. Makes about 20 (4-ounce) servings.

From the Test Kitchen
  • The day before, prepare Raspberry Brittle.
Raspberry Brittle
  • 1  cup  water
  • 1/2  cup  edible flowers (such as marigolds, calenula, violas, pansies, or dianthus)
  • 1  cup  fresh raspberries or other fresh fruit

1. Pour water into bottom of 15x10x1-inch baking pan with sides (or use a 13x9x2-inch baking pan). Sprinkle surface of water evenly with edible flowers. Sprinkle surface of water evenly with fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 or 10 minutes or until ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.

Nutrition Facts (Sparkling Berry Punch)
  • Servings Per Recipe 20,
  • cal. (kcal) 108,
  • carb. (g) 5,
  • fiber (g) 1,
  • vit. C (mg) 3,
  • sodium (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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