If you want a sweeter option, make a simple syrup ahead. You can keep the extra refrigerated for several days after making.

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Fill a rocks glass with ice.

Add White Zinfandel

Add Raspberry Simple Syrup (optional--delicious and a tad sweeter)

Add Sparkling Water

Stir lightly

Garnish with fresh raspberries (optional)

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Raspberry Simple Syrup:

1 cup sugar

1 cup water

1 cup fresh raspberries

Place water and sugar in a medium sauce pan and heat to a boil, stirring, until sugar is dissolved. About 5 minutes.

Remove from heat and add in one cup of fresh raspberries.

Mash with a fork and let steep for at least 1 hour.

Drain mixture through a fine mesh strainer. Discard solids.

Store in a clean glass jar with a good lid in your refrigerator for up to one month.