package (10 ounces) frozen red raspberries in syrup, thawed
1
bottle (750 mL) white Zinfandel or blush wine
1/4
cup raspberry-flavored liqueur
Empty half-gallon milk or juice carton
3
to 4 cups distilled water, divided
Sprigs of pine and tinsel
Fresh cranberries
1. Process raspberries with syrup in food processor or blender until smooth. Press through strainer; discard seeds. Combine wine, raspberry purée 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 cups 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, peel 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 while serving.
Note
Punch can also be served in punch bowl if desired.
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