Lamponi e prosecco

Raspberries and prosecco

For 6–8

500 g (18 oz) ripe and sweet raspberries

100–150 g (4–5 oz) caster sugar

1 bottle Prosecco, fridge cold

Wash the raspberries and shake dry. Put in a food processor with the sugar, and pulse to a liquid. Push the pulp through a nylon fruit sieve.

Mix the pulp with the Prosecco in a large jug or cocktail shaker. Stir to calm the fizz and pour slowly into champagne glasses, using the lid to prevent overflow.