1. In a small saucepan, heat raspberries with sugar over medium heat until they’ve broken down and sugar has completely dissolved.

2. Remove from heat and puree in a blender or small food processor. Press the mixture through a sieve and set aside to cool down.

3. When ready to serve, add a good dash of raspberry syrup to each champagne glass. Pour champagne over each and top with raspberries and mint. You can also drop a few raspberries directly into your mimosa cocktails!