This summer cocktail is a great pick me up for guests on a hot summer day. Fresh raspberries or mint leaves can be used to decorate the glass.
- Place sugar and water in a saucepan over a gentle heat and stir until dissolved. Place the raspberries and syrup in a blender and pulse until raspberries are pureed. Refrigerate overnight.
- Pour raspberry syrup through a fine sieve, pressing to get as much colour and flavour as possible into syrup.
- Dip champagne flutes into egg white and then into caster sugar. Pour sparkling wine into glasses to two-thirds full and top with raspberry syrup.