YIELD: 8 servings 3/4 cups granulated sugar 2 cups water 1 lemon juice and zest 3 cups champagne, chilled 1 1/2 cups raspberry puree, unsweetened Place water, sugar, zest and lemon juice in a sauce pan and bring to a boil. Cook for 1 minute making sure all sugar is dissolved. Pour the sugar/water mixture in a shallow pan and freeze until ice has formed inside the edges of the pan about 1 to 2 inches. With a regular dinner fork mix the ice and un-frozen sugar syrup in the middle with the ...

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