Place 4-6 fresh raspberries into a cocktail shaker and pour in the Aperol.

Using a muddler, press down on the raspberries until they are thoroughly crushed.

Add the agave syrup and fill the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 10 seconds.

Fill a wine glass with ice to your preference.

Strain the mixture into the glass, or pour it directly for more texture.

Pour Prosecco into the glass until it is about three-quarters full.

Top the glass off with sparkling water for a light fizz.

Garnish with the remaining fresh raspberries, and consider adding a few frozen ones for an extra chill.

Serve and savor the effervescent delight.