Instructions: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.

Sour Cream Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.

To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

This recipe yields 4 servings.

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