Instructions
- Chill a Champagne flute in the freezer for a few minutes.
- Pour the crème de framboise (raspberry liqueur) into the bottom of the chilled flute.
- Gently pour Prosecco over the liqueur, allowing it to layer over the crème de framboise.
- Stir gently to combine, if desired.
- Garnish with fresh raspberries on top.