2 (10 oz.) pkgs. red raspberries
1/3 c. real lemon lemon juice
1/2 c. sugar
1 (750 ml) bottle red rose wine
1 qt. raspberry sherbet
1 (750 ml) bottle champagne

In blender (after raspberries thawed in syrup) puree raspberries. In punch bowl combine pureed raspberries, real lemon brand, sugar and wine. Stir until sugar dissolves. Just before serving scoop sherbet into punch bowl; add champagne. Stir gently.