For the strawberry syrup: Combine the strawberries, water, sugar, raspberry rose water, and lemon zest in a medium pot. Bring to a boil over medium heat. Lower the heat and simmer for 10 minutes. Remove from heat.
Puree the strawberry mixture in a blender. In batches, pour into a fine mesh strainer set over a large bowl, scraping the strainer with a rubber spatula to keep the liquid moving. Place the strained syrup into the fridge for a couple hours, until chilled.
For non-alcoholic drinks: Fill a large glass with ice. Fill a little less than halfway with syrup (around half a cup). Top off with sparkling water, stir and serve.
For alcoholic drinks: Pour a tablespoon or so of syrup into a champagne flute. Fill (slowly!!) with champagne or prosecco, stir and serve.
