Raspberry and Champagne Ice Cream Floats

(Courtesy of The Taunton Press)

Ingredients:
1 c. fresh raspberries, picked over
1 pint vanilla ice cream, slightly softened
1/4 c. framboise or other raspberry eau de vie
2 c. chilled dry champagne or sparkling wine


Directions:
Put 2 Tbsp. of the raspberries in the bottom of each of 4 tall glasses.  Top with a 1/4 c. scoop of ice cream.  Drizzle 1 Tbsp. framboise into each glass then top with another 2 Tbsp. of raspberries and another 1/4 c. scoop of ice cream.  Pour 1/2 c. of champagne into each glass.  Serve immediately with a straw and a long-handled spoon.