Take 1 pint of raspberries, 1 cup of water, 2 cups of sugar and 1 teaspoon of vanilla extract and place in a saucepan. Bring to a boil and reduce heat to a simmer, stirring often, for 10 minutes. Strain through a fine mesh sieve or cheesecloth and let cool. This syrup can be kept in the refrigerator after it has cooled for up to 6 months.

In a cocktail shaker, combine the gin, aquafaba, simple syrup and lemon juice. Dry shake (no ice) vigorously for 30 seconds. Add ice to the shaker and shake for another 30 seconds. Pour into a champagne flute then top with the prosecco. Let the cocktail sit for about 1 minute for the foam to rise to the top. Add the thyme sprig for garnish and spritz with rose water.