Festive Champagne Raspberry Floats
by DeucesRWild

10-oz pkg. frozen raspberries in syrup, thawed.
750 ml. bottle (#1/4 cups) dry white champagne, chilled or 24.4 oz. bottle sparkling white grape juice, chilled.
1 pint (2 cups) softened raspberry syrup

In blender container, puree raspberry until smooth; strain to remove seeds. In large pitcher or punch bowl, combine raspberry puree, champagne and softened sherbert; stir until frothy and well blended. Serve immediately in frosted champagne glasses or punch cups. TIP* If using frozen raspberries in light syrup, add 1/4 cup sugar to raspberries in blender.

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