Saturday, April 24, 2010
When spring is finally here to stay
and tulips from their winter sleep awake
We look forward to celebrating that special day
when all mothers are given a much needed break
We are thankful for all she's done to ease our way
by guiding us along the bumpy roads we often take
Her wisdom and support is steadfast never to sway
as she provides loving comfort for our personal sake
So to honor all moms on their Sunday in May
we toast them with this champagne drink that is lovely to make.
MOTHER'S DAY RASPBERRY CHAMPAGNE PUNCH
1 cup apricot nectar
1 cup unsweetened apple juice
1 cup unsweetened pineapple juice
3/4 cup lemon juice (freshly squeezed)
1/3 cup orange juice concentrate (thawed)
1 quart ginger ale
1 bottle champagne, chilled
1 cup fresh raspberries
1 cup sugar
1 cup water
Stir the sugar and water together in a saucepan and bring to a boil over medium heat. Boil for 2 minutes. Remove from heat and cool. Then pour into a punch bowl.
Add apricot nectar, orange juice concentrate, apple, pineapple and lemon juices to the bowl. Make sure that all is mixed in well and refrigerate until cold.
When ready to serve add ice to bowl and carefully pour in the ginger ale and champagne. Top each glass off with several fresh raspberries.
If Mom wants something sweet that our bakery bakes
just order our Lemon Raspberry Mother's Day Cakes!