Method
Muddle 4 tsp of coconut blossom syrup or maple syrup with the raspberries so that the raspberries dissolve, then press through a fine sieve to remove the seeds of the berries. Add the remaining 1 tsp of syrup into a small dish. Prepare the Cristallino cane sugar in a second dish. Slightly dip the edge of the glasses into the syrup and then into the cane sugar to create a sugar rim. Add 1 tsp of raspberry syrup to each glass and top up with prosecco. Serve with a small rosemary pastry.
