Raspberry Champagne Punch

Yield: 60 (1/2 cup) servings

Ingredients

• 2 (10 ounce) packages frozen raspberries in syrup, thawed
• 1/3 cup lemon juice from concentrate
• 1/2 cup granulated sugar
• 1 bottle red rose wine, chilled
• 1 quart raspberry sherbet
• 1 bottle asti spumante or champagne, chilled

Instructions

1. In a blender, purée raspberries.
2. In a large punch bowl combine puréed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves.
3. Just before serving, scoop in sherbet; add Asti Spumante and stir gently.