Raspberry Champagne Punch

Ingredients

• 2 - 10 ounce packages frozen red raspberries in syrup, thawed
• 1/3 c lemon juice from concentrate
• 1/2 c sugar
• 1 750ml bottle red rose wine, chilled
• 1 qt raspberry sherbet
• 1 750ml bottle asti spumante or champagne, chilled

Directions

1. In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar, and wine; stir until sugar dissolves.
2. Just before serving, scoop sherbet into punch bowl; add sparkling wine. Stir gently.