2 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1/3 c. ReaLemon 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 raspberries. In punch bowl, combine pureed raspberries, lemon juice, sugar and wine, stir until sugar dissolves.

Just before serving, spoon sherbet into punch bowl. Add champagne. Stir gently. Makes 3 quarts.