Raspberry-Champagne Sorbet - cooking recipe

Ingredients

1 1/4 cups champagne or 1 1/4 cups sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries (fresh or frozen)

Preparation

Mix the champagne, water, and sugar in a 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 to manufacturer's directions.