| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1994 | 1 | servings | ||
INGREDIENTS
| 2/3 | c | Sugar |
| 2/3 | c | Water |
| 2 1/2 | c | Raspberries |
| 1 | c | Champagne |
| 1/4 | c | Creme de cassis |
| 1 1/2 | tb | Fresh lemon juice |
INSTRUCTIONS
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. in a blender or food processor puree raspberries with Champagne, creme de cassis, and sugar syrup until smooth. Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart. Gourmet March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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