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

In blender, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl. Add champagne. Stir gently. Makes about 3 quarts.