1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle prosecco
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Prosecco to each glass; stir gently and serve. To add the finishing touch just add one whole raspberry.
Mint leaf to the finished cocktail.