Combine lemonade juice concentrate, water and sugar and 1 cup of the frozen raspberries in a large resealable container. Stir ingredients until well combined and sugar has dissolved completely. Seal container then place in freezer over night.

When you’re ready to make the punch, remove frozen concentrate mixture from the freezer then scrape the contents into a punch bowl, breaking up the large chunks with a wooden spoon. Add prosecco, cranberry juice and remaining cup of frozen raspberries, stirring well to combine.

Bruise the mint using a wooden spoon then place sprigs directly into punch bowl. Serve immediately.