In a 4-quart Dutch oven combine raspberries, honey, sugar, and water. Cook and stir over medium heat until sugar dissolves.
Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, cinnamon, rosemary, and cloves to Dutch oven. Bring mixture just to boiling; stir occasionally. Remove from heat. Cover; cool to room temperature.
Press mixture through a sieve; discard solids (you should have about 4 cups syrup). Syrup may be covered and refrigerated up to 3 days. To serve, in a punch bowl combine syrup, rum, and ice cubes. Slowly add champagne or sparkling juice. Stir gently. Serve over ice in small glasses or punch cups. Garnish with fresh rosemary sprigs, if desired. Makes about 16 (4-ounce) servings.