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. Combine raspberries and 1/4 cup water in a food processor; process until smooth.

Strain and discard seeds.

Combine sugar-water mixture, raspberry 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.