Rosemary Lemon Sparkler
- 2 ounces rosemary simple syrup; recipe below
- 2 ounces lemon juice, Meyer or regular; fresh squeezed
- dry champagne or prosecco
- 2 sprigs rosemary (small ones) to garnish
Divide the rosemary syrup and lemon juice between 2 champagne flutes. Stir.
Fill the rest of the way with champagne.
Garnish with little sprigs of rosemary.
Rosemary Simple Syrup:
1 cup sugar
1 cup water
4 4-5 inch or so pieces of fresh rosemary
In a saucepan, combine the sugar, water and rosemary. Bring to a boil,
stirring occasionally to dissolve the sugar. Boil for one minute, then
remove from the heat.
Let sit for a half hour, then strain into a jar, removing the rosemary.
Allow to cool completely, then chill before using.
Proportions for drinks:
1/4 simple syrup
1/4 lemon juice