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Cranberry Rosemary Prosecco Floats
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
- 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.
- Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
- 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.
*Recipe on video and text may differ from each other!
How to cook Cranberry Rosemary Prosecco Floats:
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