Cocktail with Prosecco sparkling wine and raspberry syrup

Ingredients:

Cocktail

• 1 tbsp raspberry syrup, see recipe below
• 1 tbsp. freshly squeezed lemon juice
• Chilled Prosecco for serving

Raspberry syrup

• 1 cup of sugar
• 2 tablespoons freshly squeezed lemon juice
• 4 cups of raspberries

Preparation:

1. Pour raspberry syrup and lemon juice into the bottom of a champagne flute. Fill the glass with Prosecco.

2. Raspberry syrup

   
   Yield: 4–6 servings
   
   Place the sugar in a medium saucepan, add 2 cups of water, and set over medium heat. Bring to a boil, stirring occasionally, until the sugar dissolves, 3–4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries are softened, about 10 minutes. Strain the mixture through a sieve and return it to the saucepan. Simmer over medium heat until the syrup thickens, about 10 minutes more. Let cool completely, then pour into a container, seal tightly, and refrigerate for up to 2 weeks.