In a small saucepan, combine raspberries, water and sugar over medium heat to bring it to a boil.

Reduce heat and simmer until the sugar has dissolved and it has thickened to a thin syrup.

Turn off heat and let cool for at least 5 minutes.

Over a small bowl, push syrup through a mesh sieve to catch all the raspberries seeds, leaving you with only the smooth liquid.

In a pitcher, combine simple syrup (optional), raspberries, lemon slices and rosé. Place in fridge to chill for at least 1 hour.

Add club soda or lemon lime soda to pitcher just before serving and gently stir to combine.

Fill each serving glass with ice cubes and fill with sangria. Enjoy!