Raspberry and Prosecco Punch

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Raspberry and prosecco punch
Serves 6 Prep 10 mins (+cooling time) Cooking 5 mins
200g fresh or frozen raspberries
2 tbs Coles Caster Sugar
2 tbs lemon juice
Ice cubes, to serve
1.5L rosé prosecco or raspberry-flavoured sparkling mineral water, chilled
1. Combine the raspberries, sugar and lemon juice in a medium saucepan over high heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries collapse. Strain through a fine sieve into a jug, using the back of a spoon to press as much liquid through as possible. Discard solids. Cool.
2. Pour the raspberry mixture evenly among serving glasses. Top with ice cubes. Pour over the prosecco or mineral water and serve immediately.
Serve with strawberries, raspberries and mint sprigs.
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