2 (10 oz.) pkg. red raspberries, thawed
1/3 c. ReaLemon juice (from concentrate)
1/2 c. sugar
1 (750 ml) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750 ml) bottle Asti Spamanti Champagne
1 qt. 7-Up or Sprite

Crush thawed raspberries and mix with lemon juice, sugar and wine in large punch bowl. Stir well until sugar dissolves. When ready to serve; spoon sherbet into mixture and add champagne and 7-Up or Sprite. Makes 4 quarts.