In a small sauce pan heat sugar, water and raspberries.

Simmer or 3 minutes. Using a wooden spoon smash raspberries in the pan.

Remove from heat and let cool.

Using a fine mesh strainer, strain out the raspberry juice into a small container. Place in fridge until ready to use.

Pour sugar on to a small plate. Dip two cocktail glasses in water then into the sugar on the plate.

In a shaker with ice pour vodka, simple syrup and prosecco.

Lightly shake and pour cocktail over ice into the sugar rimmed glasses.

Serve with fresh raspberries if desired.