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. 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 champagne. Stir gently.