Raspberry Champagne Punch - cooking recipe

Ingredients

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

Preparation

In blender container, puree raspberries.
In punch bowl, combine pureed raspberries, lemon juice, sugar and wine.
Stir until sugar dissolves.
Just before serving, scoop sherbet into punch bowl.
Add champagne slowly.
Stir gently.
Yield:
3 quarts.