Drop 1 to 3 raspberries in each of 4 Champagne flutes. Add 1 to 1 1/2 teaspoons creme de cassis to each glass. Top each glass with prosecco. Serve immediately.
This recipe has been updated and may differ from what was originally published or broadcast.
"Valerie's Home Cooking" by Valerie Bertinelli. Copyright © Oxmoor House 2017. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.