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

At time of serving

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