Champagne Raspberry Granite

Ingredients

• 2  cups water
• 1  cup sugar
• 3  cups frozen whole raspberries, thawed
• 1  bottle (750 ml) brut champagne, chilled
•   Fresh raspberries
•   Crisp cookies, for garnish

Directions

1. Bring water and sugar to boil in saucepan; boil, stirring occasionally, until sugar is dissolved. Cool to room temperature.

2. Puree the 3 cups raspberries in blender or food processor. Press through fine sieve into large bowl; discard seeds.

3. Add sugar syrup, raspberry puree, and champagne to bowl. Pour into 13x9-inch metal pan. Freeze, stirring every 30 minutes, until completely frozen, 3 to 5 hours.

4. To serve, spoon granite into chilled wine glasses. Serve with fresh raspberries and cookies, if desired. Makes 8 cups.

Make-Ahead Tip: This dessert can be made ahead. Cover and freeze up to 1 month. Serve as directed.