2 (10 oz.) pkgs. frozen red raspberries in syrup, thawed
1/3 c. lemon juice
1/2 c. sugar
1 (750mL) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750mL) bottle Asti Spumanti 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. Makes about 3 quarts.