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Raspberry Champagne Punch (Alc)
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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
In blender, purée raspberries.
In a large punch bowl combine puréed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves.
Just before serving, scoop in sherbet; add Asti Spumante and stir gently.
Makes 60 (1/2 cup) servings.
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