In a small saucepan over medium heat, combine the sugar, water, and rosewater and stir until the sugar has completely dissolved. Remove from heat and let cool.

When the syrup has cooled, transfer to a food processor along with the lychees, 1.5 cups of the raspberries, and the salt. Puree until smooth, then work the mixture through a fine mesh sieve into a clean bowl. Stir in the prosecco or champagne and ¾ cup water.

Place 3 whole raspberries into each popsicle mold, then fill the molds with the puree. Freeze until completely solid, about 8 hours, then enjoy in a glass of bubbly or on their own! (Popsicles will be a little softer than traditional popsicles, due to the alcohol content!)