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Raspberry Champagne Punch

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, chilledIn blender, pur?e raspberries.In large punch bowl combine pur?ed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves.Just before serving, scoop in sherbet; add Asti Spumante and stir gently.Makes 60 (1/2 cup) servings.

 

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