Champagne Raspberry Granite

1. 1

   Bring water and sugar to boil in saucepan.

2. 2

   Boil, stirring occasionally, until sugar is dissolved.

3. 3

   Cool to room temperature. Puree raspberries in blender or food processor.

4. 4

   Press through fine sieve into large bowl; discard seeds.

5. 5

   Add sugar, syrup, raspberry puree and champagne to bowl.

6. 6

   Pour into 13 x 9-inch metal pan.

7. 7

   Freeze, stirring, every 30 minutes, until completely frozen, 3 to 5 hours.

8. 8

   To serve, spoon Granite into chilled wine glasses.

9. 9

   Serve with fresh raspberries and cookies. Makes 8 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.