Wash and sort the raspberries, setting aside 3 tablespoons. Wash the mint and pluck the leaves, setting aside a few leaves for garnish.
Blend the raspberries with sugar, mint and ice cubes in a stand mixer until creamy. Mix with the mineral water, lastly stir in the sparkling wine.
Divide the raspberries set aside evenly among 3 glasses. Pour the berry puree mixture over them.
Garnish with the saved mint leaves and serve.
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