Puree raspberries in a food processor with juice and zest from 4 clementines.
Place raspberry puree and sugar in a medium sauce pan with enough juice from the remaining clementines to make 1½ cups. Heat over medium heat until it reduces to 1 cup, thickens, and becomes darker. Remove from heat and cool completely.
Add 2 tablespoons of puree in the bottom of a champagne flute. Slowly add enough champagne to fill the glass.
Garnish each drink with fresh a fresh raspberry and clementine segment on a pick.
