This bright and flavoursome cocktail not only looks great but tastes fantastic.

Put the raspberries, water, sugar and mint in a cocktail shaker and mash with the end of a rolling pin.

Put 2-3 ice cubes into two large wine glasses with a few raspberries and pour the raspberry mixture over through a sieve. Add the Vermouth and Prosecco, top with soda and stir.

For the Raspberry-Mint Syrup:

  • 20 BerryWorld Raspberries
  • 2 tsp caster sugar
  • 80ml water
  • 4 mint leaves

For the Cocktail:

  • 100ml Vermouth Bianco
  • 150ml Prosecco
  • 50ml soda water
  • BerryWorld Raspberries and mint, for garnish