Saturday’s are back underway this summer! All of our friends are vaccinated and ready to roll. Yay! We’ve been meeting most Saturdays for cocktails for a few years now. The pandemic and winter didn’t stop us. I’ll share some of our Winter shenanigans later. We adapted through pandemic with smaller gatherings, single serve munchies and cocktails to reduce sharing and double dipping issues. Now that everyone is safely vaccinated and it’s summer it can almost feel like normal.
This punch we partook in last week is based off the Kill Devil Punch Recipe. It got rave reviews…
Raspberry Sunrise Recipe
Raspberry Ice Ingredients
- 1 cup Water
- 1/2 cup Sugar
- 3 cups Raspberries
- 1/2 cup Heavy Cream
- 27 oz Amber Rum
- 18 oz Raspberry Lemondade
- 15 oz Simple Syrup
- 12 oz Lime Juice
- 1 bottle chilled Champagne
- 36 Raspberries
- 20 Lime Wheels
Raspberry Ice Instructions (Best to do night before)
Bring Water and Sugar to a boil and let cool
Puree Raspberries in blender with sugar syrup. Strain mixture.
Whip heavy cream until peak form and fold into raspberry mixture.
Place in a freezer container and freeze.
(Shortcut for Raspberry Ice if you are short in time – Combine all ingredients and bring to a slight boil. Take off heat and puree in blender. Pour contents into a freezer safe container and freeze.)
Combine Rum, Raspberry Lemonade, Simple Syrup and Lime Juice into a pitcher and refrigerate for 1 hour.
Strain Pitcher into a punch bowl. Pour in chilled champagne. Add Raspberries and Lime Wheels. Top each glass with Raspberry Ice.