Makes: 6 servings
Cook: 7 mins
- 1/2cup sugar
- 1 cup fresh cranberries
- 1 750 milliliterbottle prosecco, chilled
- Chill 6 champagne flutes. In a small saucepan, stir the sugar and 1/2 cup water until the sugar dissolves, about 5 minutes. Add the cranberries and bring to a boil. Lower the heat and simmer for 2 minutes. Strain, then refrigerate the syrup and cranberries separately.
- Place a few cranberries in each flute and top with 1 tablespoon cranberry syrup; fill each glass with prosecco.
- Mix prosecco with a splash of cranberry juice and garnish with raspberries.