| 1 | Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. |
| 2 | Mash berries lightly with fork. |
| 3 | Let stand 15 minutes. |
| 4 | Mix in liqueur and brandy. |
| 5 | Pour into jar. |
| 6 | Cover and let stand in dark cupboard 3 days. |
| 7 | Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. |
| 8 | (can be made 1 month ahead. |
| 9 | Cover and chill). |
| 10 | Place one sugar cube in each of eight 6-oz champagne flutes. |
| 11 | Pour 2 tablespoons raspberry mixture over each sugar cube. |
| 12 | Pour champagne over to fill glasses. |
| 13 | Garnish each with raspberries and lemon peel |
