2 (10 oz.) pkg. frozen raspberries in syrup, thawed
1/3 c. lemon juice concentrate
1/2 c. sugar
1 (750 ml) bottle red rose wine
1 qt. Borden raspberry sherbet
1 (750 ml) bottle Asti Spumante, chilled

In a blender, puree raspberries. In large punch bowl, combine raspberries, lemon juice, sugar, and wine. Stir until sugar dissolves.

Just before serving, scoop sherbet into punch bowl, add Asti Spumante. Stir gently. Makes about 3 quarts.