Strawberry-Raspberry Champagne Sorbet

* 1/2 pound each frozen raspberries and strawberries
* 1/4 cup sugar syrup
* 3/4 cup champagne

Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Purie berries for 1 minute. This should yield about 2 cups of purie.

Sugar syrup: In a medium saucepan place 1 cup of sugar and 1 cup of water.

Cook over medium-high heat, stirring constantly. Bring to a full boil and boil for 1 minute. Remove from heat and allow to cool.

Add the 1/4 cup of sugar syrup and champagne to berry purie and stir until well mixed. Chill until very cold.