Blackberry-Rosemary Sparklers
Author: Nicole
Ingredients
  • 2 cups of blackberries (about 10-12 ounces)
  • 6 tablespoons sugar
  • ⅔ cup water
  • 1½ tablespoons finely chopped fresh rosemary
  • 1 (750-ml) bottle Prosecco or other sparkling wine, chilled
  • Garnishes: fresh rosemary sprigs and blackberries
Instructions
  1. Over low to medium heat, simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 30-40 minutes.
  2. Pour into a very fine sieve set over a glass measuring cup (there will be about ⅓ cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
  3. Pour 1½ teaspoons syrup into a small flute and fill glass with Prosecco.
Notes
- This recipe makes more syrup than you'll need for 6 drinks. Use additional for extra cocktails or stir it into sparkling water or lemonade or use it on top of ice cream. - Syrup keeps, covered and chilled, 3 days or frozen for up to 3 months.
Recipe by Riegl Palate at https://www.rieglpalate.com/blackberry-rosemary-sparklers/