Puree two small punnets (cartons) of raspberries and pass through a chinois to remove the seeds. Pour into a jug, add Ginger Simple Syrup to taste, and chill until ready to serve. Stir gently and pour a little of the mix into flutes (fill the glass about one-third way). Top up with sparkling wine such as prosecco, cava or California champagne. Enjoy!