Muddle the 1/4 cup raspberries in the bottom of a champagne flute or coupe glass until juicy and broken down.

Strain the muddled raspberries through a small sieve back into the glass, pressing to get all the juice, or leave as is for a rustic look.

Add the white chocolate syrup and lemon juice to the glass.

Fill with ice if using a coupe, or skip ice for a flute.

Top slowly with the sparkling water or sparkling juice.

Stir once, gently, then drop in the two whole raspberries and serve right away.