Sparkling punch with Moscato and pink lemonade

Ingredients:

• 110 g raspberries (about 64 pcs.)
• 2/3 cup sugar
• 1 cup freshly squeezed lemon juice (from about 10 small lemons) + 12 thin lemon wedges for serving
• 1 bottle (750 ml) of pink sparkling wine, chilled
• 6 large sprigs of mint
• Special equipment: 2 standard trays with 16 ice cubes

Preparation:

1. Place 2 raspberries in each compartment of two ice cube trays. Fill them three-quarters full with cold water. Freeze until completely set, at least 6 hours or overnight.
2. Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the sugar dissolves, 3-5 minutes. Let the syrup cool completely, then pour into a container and refrigerate.
3. When ready to serve, combine the simple syrup and lemon juice in a large pitcher. Add the champagne and stir. Pour ice cubes into 6 glasses and pour the cocktail over. Garnish with mint sprigs and lemon wedges.