Raspberry Champagne Punch - cooking recipe

Ingredients

2 (10 ounce) packages frozen raspberries in light syrup, pureed in blender
1/3 cup lemon juice concentrate
1/2 cup sugar
1 (750 ml) bottle red rose wine, chilled
1 (750 ml) bottle champagne
1 quart raspberry sherbet

Preparation

Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
Add scoops of sherbet just before serving.
This serves 15-20 guests using small, 4-6 oz. punch cups.