Yield : 2 cups
1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen (I used a combo)
• mix the Champagne, water, and sugar in a medium nonreactive saucepan. bring to a boil. add the raspberries, remove from the heat, and cover. let stand for 10 minutes
• pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula. discard the seeds.
• chill the mixture thoroughly, then freeze it in your ice cream maker according their instructions.
source : theurbanbaker