1 or 2
(10 oz.) pkg. frozen red raspberries in syrup, thawed
cup lemon juice from concentrate
⅓ to ½
bottle red rose wine, chilled
quart raspberry sherbet
bottle dry champagne, chilled
In blender container, blend raspberries until smooth. In large punch bowl, combine raspberries, lemon juice, sugar, and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add champagne. Stir gently.