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

In blender puree raspberries. In large bowl, combine pureed raspberries, Realemon, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl, add lemon, sugar, wine mixture; add champagne. Stir. Makes 3 quarts.