Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Raspberry-champagne sorbet   Yield: 4 Servings   1 c Water; divided      3/4 c Sugar 2 c Fresh raspberries      2 c Champagne; chilled  Combine 3/4 cup water and sugar in a small saucepan; bring to a boil stirring until sugar melts. Remove from heat and cool completely. Position knife blade in food processor bowl; add raspberries and remaining 1/4 cup water. Process until smooth. Strain and discard seeds. Combine sugar-water mixture raspberry puree and champagne. Pour mixture into the freezer can of an ice-cream freezer and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving size: 1/2 cup).