2 (10 oz.) pkgs. frozen red raspberries in syrup, thawed
1/3 c. ReaLemon lemon juice 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 large punch bowl, combine pureed raspberries, ReaLemon juice, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add champagne. Stir gently. Makes about 3 quarts.