2 (10-oz.) packages frozen red raspberries in syrup, thawed

1/3 cup lemon juice

1/2 cup sugar 1 bottle (750 ml)red rose wine, chilled 1 quart raspberry sherbet 1 bottle (750 ml) Asti Spumante or champagne, chilled

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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 sparkling wine. Stir gently.

Makes about 3 quarts.

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