Directions

1. Combine 1 1/2 cups raspberries and sugar in an Anolon Advanced Umber Saucepan over medium heat. Cook, stirring often, until the raspberries have softened and the sugar has dissolved, 3 minutes. Transfer the mixture to a wire mesh sieve set over a bowl and press on the solids until only the seeds are left. Discard the seeds and chill the raspberry puree 30 minutes.
2. Stir the lemon juice into the chilled raspberry puree and divide among 6 champagne flutes. Top off each glass with sparkling wine then drop 3 raspberries into each as a garnish.