Cranberry-Rosemary Prosecco Float

• 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)

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

water, white sugar, rosemary, raspberry sorbet, fluid, fluid ounces prosecco, fresh cranberry, rosemary

Taken from www.allrecipes.com/recipe/260562/cranberry-rosemary-prosecco-float/ (may not work)