Instructions: Combine 3/4 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat, and cool completely.

Position knife blade in food processor bowl; add Blackberries and remaining 1/4 cup water. Process until smooth. Strain and discard seeds.

Combine sugar-water mixture, Blackberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturers directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour.

Yield: 4 cups (serving size: 1/2 cup).

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