Can be prepared in 45 minutes or less but requires additional unattended preparation time.

　　

Ingredients

Makes about 1 quart

　　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

　　

Step 1

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.

　　

Step 2

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.

　　

Step 3

Chill mixture until cold and freeze in an ice-cream maker.