This is a lovely aperitif for a warm summer's evening.
150g/5oz caster sugar
300ml/10fl oz water
1 punnet of raspberries
A bottle of prosecco
Put the sugar and water into a heavy pan and place over a low flame.
Stir once or twice and, when the sugar has dissolved, turn the heat to high.
Cook for 10 minutes then remove from the heat and allow to cool.
Put the raspberries and cooled sugar syrup into a blender and purée until smooth.
Pass through a sieve to remove seeds. Place in the fridge to chill.
To serve, pour an inch of the syrup into a champagne flute and pour the prosecco on top. Stir gently to combine.