Punch - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/3 c. ReaLemon juice concentrate
1/2 c. sugar
1 bottle red Rose wine, chilled
1 qt. raspberry sherbet
1 bottle Asti Spumante champagne, chilled

Preparation

In blender, puree raspberries.
Add all ingredients; stir until sugar dissolves.
Add sherbet and champagne.
Stir gently.