Rosemary Lemon Sparkler

• Rosemary lemon sparkler
• 2 ounces rosemary simple syrup (see below)
• 2 ounces fresh squeezed lemon juice - Meyer or regular lemon
• a fairly nice (but not crazy expensive, after all, you're doctoring it) dry champagne or prosecco
• 2 sprigs (small ones) of rosemary, to garnish
• Rosemary simple syrup
• 1 cup sugar
• 1 cup water
• 4 4-5 inch, or so, pieces of fresh rosemary

1. Divide the the rosemary syrup and lemon juice between 2 champagne flutes. Stir. Fill the rest of the way with champagne. Garnish with little sprigs of rosemary. Sante!
2. In a saucepan, combine the sugar, water, and rosemary. Bring to a boil, stirring occasionally to dissolve the sugar. Boil for one minute, then remove from the heat.
3. Let sit for a half hour, then strain into a jar, removing the rosemary. Allow to cool completely, then chill before using. Obviously this makes far more rosemary syrup than you need for 2 drinks, but don't worry, you'll want to use it in all sorts of other drinks. Well, plus you need to use up that open bottle of champagne, so who wants to stop at just 1 drink for each of you?!

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Taken from food52.com/recipes/10637-rosemary-lemon-sparkler (may not work)