1. In a small saucepan, thaw raspberries on medium heat until they've broken down and become soup-like.
2. Add sugar to saucepan and combine, stirring until sugar dissolves.
3. Remove from heat and puree until well blended.
4. Pour mixture through sieve into freezer-safe container to remove raspberry seeds. Let mixture cool.
5. Squeeze lemon wedge around rim of glass, and dip into Raspberry Lime Sugar.
6. Put 1 tbsp. of raspberry puree in bottom of glass, add a 1/4 cup scoop of ice cream, then pour champagne over.

Garnish with fresh raspberries & enjoy!