Raspberry wine punch in decorated ice block

(from Asaka’s recipe box)

Categories: christmas, drink, not tried


  • 1 pkg (10 oz) frozen red raspberries in syrup, thawed
  • 1 bottle white zinfandel or blush wine (750 mL)
  • 1/4 c raspberry flavored liqueur
  • 3-4 c distilled water, divided
  • fresh cranberries
  • Empty 1/2 gallon milk or juice carton
  • Sprigs of pine and tinsel
  • funnel


  1. Process raspberries 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.

  2. 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 c distilled water into carton. Carefully push pine sprigs, cranberries 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.

  3. Just before serving, pull carton from ice block. Using funnel, pour punch back into wine bottle. Wrap bottom of ice block with white cotton napkin or towel to hold when serving.

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