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

In blender container puree raspberries. In large punch bowl combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving scoop sherbet into punch bowl and add Asti Spumante. Stir gently. Makes 3 quarts.