1 (10 oz.) pkg. frozen raspberries in syrup, thawed
1 (24.4 oz.) bottle white grape juice, chilled
1 pt. (2 c.) raspberry sherbet, softened

In blender, puree raspberries until smooth; strain to remove seeds. In large pitcher or punch bowl, combine raspberry puree, grape juice and softened sherbet. Stir until frothy and well blended. Serve immediately. 12 (1/2 cup) servings.