From sugar and 1/2 cup water is boiled syrup and leave to cool. Washed and drained raspberries is through a sieve or a sieve. The resulting paste is mixed with lemon juice, syrup and cold champagne. The mixture is stirred well and pour into a suitable container (enameled, plastic or stainless steel), put it in the icebox or freezer. Ice cream begins to freeze first to the walls. After about 40 minutes, the mixture was stirred and then stirred every half hour to prevent the formation of large crystals. Ice cream is served in glasses or bowls decorated with fresh raspberries and mint leaves.