This refreshing drink is ideal for toasting the start of summer. You can use any sparkling white wine, but we enjoy the crispness of Italian prosecco. Make the lemon syrup a day ahead, but stir in the wine just before serving so it doesn't lose its fizz.
1/4 cup sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
2 (750-milliliter) bottles prosecco, chilled
36 fresh raspberries (about 1 cup)
How to Make It
Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rind. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.
Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.