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Ingredientes
- 1 1/4 c. sugar
- 1 1/2 lemons, juiced
- 1 c. burgundy wine
- 4 c. cranberry juice
Direcciones
- Heat wine and sugar together in saucepan to dissolve sugar completely. Add in lemon and juice. Allow to cool down and process in ice cream maker.Or possibly pour into bundt cake ring and freeze. When ready to serve allow to thaw slightly for easy unmolding. Unmold in punch bowl. Pour chilled champagne over. Will take at least 2 bottles for ring to float and look right. Makes festive and tasty punch for Thanksgiving and through the winter holiday season.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 141mg | 4% |
| Total Carbs 64.4g | 17% |
| Dietary Fiber 0.4g | 1% |
| Sugars 62.23g | 41% |
| Protein 0.77g | 1% |
