Cranberry-Rosemary Prosecco Float

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.

2. 2

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

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.