Raspberry Bubbles Recipe

Make raspberry stevia syrup

Combine raspberries and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring and mashing the berries with a spoon or potato masher, until softened and the liquid is infused with color and flavor, about 6–8 minutes.

Remove from heat and stir in the stevia powder until dissolved. Taste and add up to 1/2 tsp more stevia if you prefer a sweeter syrup (stevia potency varies).

Stir in 1 tablespoon fresh lemon juice to brighten the syrup. Let the mixture cool slightly for 5 minutes.

Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing on the solids to extract as much liquid as possible. Discard solids. Cool to room temperature, then refrigerate until chilled. Yields about 3/4 cup syrup.

Chill Prosecco and champagne flutes or coupe glasses ahead of time.

For each serving: place 2 tablespoons raspberry stevia syrup into the bottom of a chilled flute. Add 1 teaspoon fresh lemon juice.

Slowly pour approximately 6 ounces (about 180 ml) chilled Prosecco into the flute over the back of a spoon or directly, allowing bubbles to integrate gently and avoid overflowing.

Garnish with 2 fresh raspberries skewered on a pick or dropped into the glass and a lemon twist or small wheel on the rim.

Serve immediately. Stirring is not necessary — guests can gently swirl to combine if desired.