1 (10 oz.) pkg. frozen raspberries in syrup, thawed
750 bottle of dry white champagne, chilled or 24 oz. bottle of sparkling white grape juice, also chilled
1 pt. of raspberry sherbet, softened

In blender, puree raspberries until smooth; strain to remove seeds. In a punch bowl, combine the raspberry puree, champagne and softened sherbet; stir until well blended. Serve immediately in frosted champagne glasses or punch cups. Serves 10.