4 tablespoons crème de cassis (preferably imported)
1 750-ml bottle chilled champagne or other sparkling wine
Directions:
1. Puree berries in processor. Press puree through sieve into small bowl; discard seeds. Spoon 1 tablespoon berry puree and 1 tablespoon crème de cassis into each of 4 champagne flutes. Fill each flute with champagne and serve.
