Cranberry-Rosemary Sparkler
Ingredients
- 1 cup fresh cranberries
- 1 cup raw sugar
- 1 cup water
- 3 sprigs fresh rosemary
- Sparkling wine such as Prosecco see Notes
- Garnish with a few fresh cranberries and a small rosemary sprig
Instructions
- Bring cranberries, sugar, water and rosemary to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.
- Let mixture boil for 5 to 7 minutes, breaking up cranberries with the back of a wooden spoon.
- Remove the pan from the heat and set aside to cool to room temperature allowing the flavors to deepen – at least 2 hours.
- Once cooled, remove rosemary sprigs and pour syrup through a strainer and discard the solids. Pour it once again through the strainer to remove any small solids (you’ve now double strained the syrup).
- Add 2 to 3 teaspoons of syrup to a Champagne flute and top with Prosecco or sparkling wine. If needed, carefully stir to mix in syrup.
- Store syrup in a glass jar. Keeps about 2 months in the refrigerator.
Notes
* This recipe makes enough syrup for about 16 drinks. You’ll need 2 bottles of Prosecco or sparkling wine.
* Recipe can easily be doubled or tripled - just use a larger pan for heating.
* If you don’t have raw or Turbinado sugar, you can use regular white sugar.
* Syrup will keep frozen for a few months.
* Recipe can easily be doubled or tripled - just use a larger pan for heating.
* If you don’t have raw or Turbinado sugar, you can use regular white sugar.
* Syrup will keep frozen for a few months.
