Raspberry Champagne Punch - cooking recipe

Ingredients

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

Preparation

Puree raspberries.
Combine berries, lemon juice, sugar and wine in punch bowl.
Stir well.
Just before serving, scoop in sherbet.
Add champagne.