This is based off an old pink lemonade recipe. We like to use Ariel dealcoholized champagne so all can enjoy it. But you can also make it with regular champagne, and even pink champagne or Spumanti. Sparkling apple cider would work also, but the flavor would be different. Even sparkling Perrier water would be good in this. Just be sure to use something with "bubbles."
Put raspberries and 3 tablespoons of lemon juice into a blender, and purée until smooth. Place a fine mesh strainer over a bowl, and pour the purée through the strainer to remove seeds, pushing the purée through with a spoon.
Combine purée, remaining lemon juice, sugar and champagne or sparkling water in a pitcher; stir until sugar is dissolved. (You can add more lemon juice or sugar to taste.) Serve over ice, lemon slices and fresh berries with fruit-stacked skewers. Refrigerate any leftovers.