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Steps
1
In blender, puree raspberries and lemon juice until smooth. Set aside.
2
In 2-quart saucepan, heat water, sugar and champagne over high heat to boiling. Reduce heat; simmer 1 to 2 minutes or until sugar is completely melted. Remove from heat. Stir in raspberry puree.
3
Pour mixture into shallow dish; cover with foil. Freeze 8 hours.
4
Remove dish from freezer; let stand at room temperature 5 minutes.
5
Scrape frozen mixture with fork tines until fluffy. Scoop into serving dishes. Garnish with fresh mint.
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Use Prosecco as a cheaper substitute for the champagne in this recipe.
Substitute some of the raspberries for strawberries or blueberries for a different flavor.
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