1. Chill both the Prosecco and Limoncello in the freezer for a minimum of 6 hours (it’s alcohol so it will be just fine).
2. Chill your glasses in either the refrigerator or freezer as well for about 30 minutes.
3. Lay the raspberries on a baking sheet and freeze.

At time of serving

1. Take the Prosecco and Limoncello out of the freezer.
2. Also take the chilled glasses out.
3. Take the raspberries out as well.
4. In the chilled glasses, drop about 3 frozen raspberries into each glass.
5. Next pour the Limoncello.
6. Lastly, for a nice bubbly effect, pour in the Prosecco last.
7. I pour 25% Limoncello and 75% ratio of Prosecco; but pour each glass at a ratio that you and your guests prefer.