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Ingredients
2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice
Mint Springs
Fresh raspberries for Garnish
Instructions
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In a small heavy saucepan combine sugar and water and
bring to a boil, stirring until sugar is dissolved.
Remove pan from heat.
in a blender or food processor purée raspberries
with Champagne, crème de cassis, and sugar syrup
until smooth. Force purée through a fine sieve
set over a bowl, pressing hard on solids, and stir in
lemon juice. Garnish with mint and fresh berries if
desired.
Chill mixture until cold and freeze in an ice-cream
maker.
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