2 (10 oz.) pkgs. frozen red raspberries in syrup, thawed
1/2 c. lemon juice from concentrate
1/2 c. sugar
1 (750 ml) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750 ml) bottle Asti Spumonti champagne, chilled

In blender puree raspberries. In large punch bowl combine raspberries, lemon, sugar, and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl. Add Asti Spumonti and stir gently.