Instructions: Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover and chill.)

Place one sugar cube in each of eight 6-oz Champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour Champagne over to fill glasses. Garnish each with raspberries and lemon peel.

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