Recipe courtesy of Biltmore Estate (org)

Poinsettia Punch

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  • Yield: 4 servings
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2 10 oz. packages frozen raspberries (thawed)

1 6 oz. can of frozen pink lemonade concentrate (thawed and undiluted)

1/4 cup of sugar

1 bottle of Biltmore Estate Zinfandel Blanc de Noir or other rose

1 2-liter bottle of raspberry or regular ginger ale


  1. Blend the first three ingredients and pour into a wire mesh strainer to get rid of the seeds. Add to a punch bowl or large pitcher. Mix in remaining ingredients and enjoy!