Peel from 4 lemons (removed in strips with vegetable peeler) 1/3 cup superfine sugar 2 cups fresh raspberries, divided 3 cups Plymouth Sloe Gin 2 cups fresh lemon juice 1 1/2 cups Coruba dark Jamaican rum 6 cups ice cubes 1 ice block 2 cups chilled brut Champagne Lemon slices
Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend.
Refrigerate punch 20 minutes.
Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 cup raspberries.