Raspberry Champagne Punch - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/3 c. ReaLemon or lemon juice from concentrate
1/2 c. sugar
1 (750 ml) bottle red rose wine, chilled
1 qt. Borden 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 Asti Spumante.
Stir gently.