Cranberry Rosemary Prosecco Float Cocktail Recipe

INGREDIENTS

• • 1/4 cup water.

• • 1/4 cup white sugar.

• • 1 tablespoon fresh rosemary leaves.

• • 1 scoop raspberry sorbet.

• • 1 fluid ounce dry gin.

• • 4 fluid ounces Prosecco.

• 1 fresh cranberry (optional).
• 1 sprig fresh rosemary (optional).

DIRECTIONS

1. 1. Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

1. 1. Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.

1. Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

TIPS

*Cranberry or lemon sorbet may be used in place of the raspberry sorbet.