Raspberry Champagne Punch - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/3 c. concentrated lemon juice
1/2 c. sugar
1 (750 ml) bottle red Rose wine, chilled
1 qt. raspberry sherbet
1 (750 ml) bottle Asti Spumante or champagne, chilled

Preparation

In blender container, puree raspberries.
In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine; stir until sugar dissolves.
Just before serving, scoop sherbet into punch bowl; add sparkling wine.
Stir gently.
Makes about 3 quarts.