1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut champagne

Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish.

Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass.

Add Champagne to each glass; stir gently and serve.