Instructions

1. Pulse berries in a food processor until smooth.
2. Heat pureed berries, juice and saffron over very low heat for 10 minutes, or until saffron releases its flavor. Take off heat and let cool.
3. Pour 5 ounces of prosecco or other sparking wine into champagne flute, then add 1 teaspoon puree (adding more if needed, you do you). Make sure to add puree slowly, as wine will fizzle and overflow.
4. Top with berry garnish and enjoy!