2 (10 oz.) pkgs. frozen red raspberries in syrup, thawed
1/2 c. Real Lemon juice from concentrate
1/2 c. sugar
1 (750 ml) bottle red rose wine, chilled
1 qt. Borden Raspberry Sherbet
1 (57 ml) bottle champagne, chilled

In blender, puree raspberries. In punch bowl, combine pureed raspberries, Real Lemon, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add champagne. Stir gently.