Can be prepared in 45 minutes or less but requires additional unattended preparation time.
Recipe information
Yield
Makes about 1 quart
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
Preparation
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.
