2 pkgs. (10 oz.) frozen red raspberries in syrup, thawed
1/3 c. ReaLemon Lemon Juice from Concentrate
1/2 c. sugar
1 bottle (750 mL) red rose wine, chilled
1 qt. Borden Raspberry Sherbet
1 bottle (750 mL) Asti Spumante or champagne, chilled

In large blender container, puree raspberries. In large punch bowl, combine pureed raspberries, ReaLemon brand, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add Asti Spumante. Stir gently. Yield: 3 quarts.