In a small sauce pan, thaw raspberries on medium heat until they’ve broken down and become soup-like.
Add sugar to sauce pan and combine, stirring until sugar dissolves. Add more sugar to taste if you’d like it more sweet.
Remove from heat and puree until well blended.
Pour mixture through sieve in to freezer-safe container to remove raspberry seeds. Let mixture cool.
Add cream, stirring to combine. Place in freezer for 3-4 hours (or overnight), until frozen.
When you’re ready to serve, add 2-3 tablespoons to each champagne glass. Pour champagne over each and top with raspberries. You can also drop a few raspberries directly in to your mimosas!