Directions:

• In a medium saucepan over medium heat, combine the raspberries, ½ cup of the granulated sugar, all of the ginger, and 1 cup of the water. Cook, stirring occasionally until the sugar has dissolved while also mashing the raspberries with a wooden spoon or spatula to release their juices. Let it come to a boil (it’s going to look very liquidy, not like a syrup or jam). Let simmer until the water thickens slightly, the raspberries soften and break down, and the ginger is infused, about 12 minutes. Pour it through a fine-mesh sieve into the measuring cup or bowl with the lemon juice, discarding the seeds and ginger pulp.
• Wipe the saucepan clean, then in the same saucepan, heat the remaining ¾ cup sugar and 2 cups water just until the sugar dissolves. Mix together with the raspberry-ginger base.
• In a large pitcher, combine the raspberry-ginger lemonade and vodka. Chill it in the refrigerator until ready to serve, then pour it over a glass of ice and top it off with prosecco. Add melon balls to a toothpick and serve with the drinks.