Red fruit cocktail

1. The night before, warm the raspberries over low heat in a pan with 10 cl of water and sugar. Leave to reduce for 15 minutes while stirring.

2. Crush the raspberries through a sieve and collect the juice. Filter and leave to cool in the fridge.

3. Pour this mixture into an ice cube tray and place for 12 hours in the freezer.

4. Before serving, place the raspberry ice in each flute and pour in the rose sparkling wine.

Alcohol has to remain a pleasure, drink with moderation.