Ingredients
1 package (10 ounces) frozen sweetened raspberries, thawed1 tablespoon lemon juice1 teaspoon vanilla extract4 cups chilled proseccoMint leaves and fresh raspberries, optional
Preparation
Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla.
Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.
