1 (750-ml) bottle Prosecco or other sparkling wine, chilled
Garnishes: fresh rosemary sprigs and blackberries
Instructions
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.
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.
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/