2 (10 oz.) pkg. thawed frozen raspberries
1/2 c. sugar
1/2 gallon blush wine
2 (6 oz.) cans frozen lemonade
1 block of ice (ice cubes will dilute punch more quickly)
2 (750 milliliter) pink champagne
Mint leaves for garnish

Combine raspberries, sugar, and 1 quart blush wine. Cover and let stand for 1 hour, then strain into punch bowl. Add frozen lemonade, allow to thaw, stirring often until completely thawed. Add block of ice, remaining wine and champagne in that order and serve with mint sprigs for garnish. About 35 (3 ounce) servings.

Great as a Christmas punch, bridal shower or open house.