Method

• 1.
  For the syrup, place all ingredients in a large saucepan and add 2 cups (500ml) cold water. Place over high heat and cook, stirring constantly, until sugar dissolves and mixture comes to the boil. Reduce heat to medium-high and simmer, stirring occasionally, for 25-30 minutes until mixture reduces by roughly two-thirds and becomes syrupy.
• 2.
  Remove from heat and cool mixture in pan for 20 minutes, then use a stick blender to whiz until completely smooth. Line a fine strainer with muslin or double layers of paper towel, then set strainer over a large jug or bowl. Pour mixture into the strainer and gather up the sides of muslin, twisting at the top to enclose the mixture. Cover jug or bowl and strainer with plastic wrap and set aside in a cool place overnight to slowly strain. The next day, transfer strained syrup to an airtight container and reserve the fruit pulp to make granita (see notes for recipe). Chill syrup until ready to serve (see note).
• 3.
  When ready to serve, thread raspberries onto cocktail skewers and brush with rose gold leaf, if desired, using a little of the Champagne to help adhere. Pour 1 tbs measures of syrup into glasses, then fill with Champagne and stir to combine. Serve topped with rose gold raspberries.