In a blender, pulse the raspberries with sugar until smooth. Strain.
Measure 5 ounces of the raspberry puree, and pour this back into the blender. Add 1/2 cup distilled water. Sprinkle in 1 packet of sodium alginate. Blend for about 10 minutes to completely dissolve. Pour into a bowl and cover. Let it rest at room temperature.
Repeat same procedure with the lychee, but do not strain.
In a medium bowl, add 4 cups of distilled water, then sprinkle in 1 packet of calcium lactate and stir to dissolve. Cover and set aside for about 1 hour.
Prepare a bowl with clean, distilled water.
Stir the raspberry and lychee solution gently just before use. Use the dropper (from the kit) to drop the solution into the calcium bath, one small drop at a time. If mixtures are dropping out as balls, it's too thick. Add 1 tablespoon of distilled water at a time to loosen, until it reaches desired consistency.
Drop the solution from a height of about an inch from the surface of the calcium bath. The droplets should sink to the bottom. Use the strainer spoon to swirl the caviar in the bath. Leave it for about 1 minute.
Using the kit spoon, strain the caviar out of the calcium bath. Transfer to the water bath, then from the water bath to a champagne flute.
The caviar can be stored for about 15 minutes in the water bath, after which it will turn to gel and will no longer have a liquid center.
To serve, add 1 tablespoon each of raspberry and lychee caviar to a champagne glass. Add chilled rosé. Serve immediately.