---------- Recipe via Meal-Master (tm) v8.x    
 
       Title: Raspberry-Champagne Sorbet                                  
  Categories: desserts, pork
       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).              
                                                                              
                                                                              
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