Raspberry Champagne Fizz

Ingredients:
(raspberry coulis)
10 oz frozen raspberries — thawed
1 teaspoon lemon juice
3 tablespoons organic sugar
2 tablespoons Chambord or Cassis liqueur
(fizz)
1 quart vanilla ice cream
3 pts fresh raspberries, as garnish
1 bottle Champagne or sparkling wine

Directions:
To make the coulis: Place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use.
Cook’s note: The raspberry coulis can be refrigerated for up to 3 days.
To serve: Squeeze a little raspberry coulis in a martini glass. Top with one or two scoops of vanilla ice cream, depending on the size of your glasses. Garnish with the raspberries. Top each glass with sparkling wine or Champagne at the table