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Cranberry-Rosemary Prosecco Float
Cranberry-Rosemary Prosecco Float
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
66 minutes
Elevate Thanksgiving with a bubbly cranberry-rosemary prosecco float, blending raspberry sorbet with aromatic rosemary syrup for a festive cocktail.
Ingredients:
  • 0.25 cup water
  • 1 tablespoon fresh rosemary leaves
  • 1 scoop raspberry sorbet
  • 1 fluid ounce dry gin
  • 4 fluid ounces Prosecco
  • 1 fresh cranberry
  • 1 sprig fresh rosemary
Instructions:
  • In a small saucepan, combine water, sugar, and fragrant rosemary leaves. Bring to a lively boil, stirring until sugar completely dissolves. Reduce heat to low and simmer gently for 1 minute. Remove from heat and allow the flavorful syrup to infuse for about 30 minutes.
  • Pour the syrup through a fine mesh sieve into a clean, sterilized glass jar. Seal the jar and refrigerate until thoroughly chilled, for a minimum of 20 minutes.
  • Place a scoop of sorbet at the bottom of a champagne flute. Add 1 fluid ounce each of rosemary syrup and gin. Slowly pour in Prosecco to prevent overflowing. Finish by garnishing with 1 cranberry and a sprig of rosemary.

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