Preparation:
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
In a blender or food processor puree raspberries with Champagne, crÅ me de cassis, and sugar syrup until smooth. Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
Chill mixture until cold and freeze in an ice-cream maker. |
