Cookin’ With Cathy: Cran-Razz Sparkler 

Recipe Courtesy of Cathy Speronis3/4 cup frozen cranberry raspberry concentrate, defrosted3 cups Prosecco1/4 cup granulated sugar1/4 cup water2 strips lemon peel1 cup iceFresh raspberries to garnishMake the citrus simple syrup:In a small saucepan combine sugar, water and lemon peel. Bring to a simmer over medium heat. Cook until sugar is completely dissolved. Remove lemon and set aside to cool completely.In a 1 quart pitcher combine the concentrate and simple syrup. Add 1 cup ice and Prosecco. Garnish with fresh raspberries. Enjoy!