Kir Royale Sorbet

• 2/3 cup sugar
• 2/3 cup water
• 2 1/2 cups raspberries
• 1 cup Champagne
• 1/4 cup creme de cassis
• 1 1/2 tablespoons fresh lemon juice

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

sugar, water, raspberries, champagne, creme de cassis, lemon juice

Taken from www.epicurious.com/recipes/food/views/kir-royale-sorbet-11536 (may not work)