Champagne Raspberry Granite - cooking recipe

Ingredients

2 c. water
3 c. frozen whole raspberries, thawed
crisp cookies for garnish (optional)
1 c. sugar
1 bottle brut champagne (750 ml), chilled
fresh raspberries

Preparation

Bring water and sugar to boil in saucepan.
Boil, stirring occasionally, until sugar is dissolved.
Cool to room temperature. Puree raspberries in blender or food processor.
Press through fine sieve into large bowl; discard seeds.
Makes 1 cup.
Add sugar, syrup, raspberry puree and champagne to bowl.
Pour into 13 x 9-inch metal pan.
Freeze, stirring, every 30 minutes, until completely frozen, 3 to 5 hours.
To serve, spoon Granite into chilled wine glasses.
Serve with fresh raspberries and cookies. Makes 8 cups.