Raspberry Champagne Punch recipe

1 (750 ml) bottle (3 1/4 cups) dry white champagne, chilled,
    or 24 (4 ounce) bottles sparkling white grape juice, chilled
1 (10 ounce) package frozen raspberries in syrup, thawed
1 pint (2 cups) raspberry sherbet, softened

In blender container, puree raspberries until smooth; strain to remove seeds.

In large pitcher or punch bowl, combine raspberry puree, champagne and softened sherbet; stir until frothy and well blended. Serve immediately in frosted champagne glasses or punch cups.

Makes 12 (1/2 cup) servings.