2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/3 c. real lemon juice from concentrate
1/2 c. sugar
1 (750 ml) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750 ml) bottle champagne, chilled

In blender container, puree berries. In punch bowl combine berries and lemon juice, sugar, and wine; stir until sugar dissolves. Just before serving, add sherbet and champagne. Stir gently.