Raspberry Wine Punch - cooking recipe

Ingredients

1 (10 ounce) package frozen raspberries in light syrup, thawed,saving syrup
1 (750 ml) bottle good quality zinfandel, chilled
1/4 cup raspberry liqueur
crushed ice or ice cube, as needed

Preparation

Set raspberries and their juices into a blender container, cover, and puree until smooth.
Pour berry puree into a sieve set over a bowl and strain out all the seeds (you should end up with 3/4 cup strained puree).
Mix strained puree, wine, and raspberry liqueur in a punch bowl or large pitcher.
Serve over ice.