Raspberry Champagne Punch

Yield: 60 (1/2 cup) servings

Ingredients

• 2 (10 ounce) packages frozen raspberries in syrup, thawed
• 1/3 cup lemon juice from concentrate
• 1/2 cup granulated sugar
• 1 bottle red rose wine, chilled
• 1 quart raspberry sherbet
• 1 bottle asti spumante or champagne, chilled

Instructions

1. In blender, puree raspberries.
2. In large punch bowl combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves.
3. Just before serving, scoop in sherbet; add Asti Spumante and stir gently.