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