Cranberry Rosemary Prosecco Float Recipes

CRANBERRY-ROSEMARY PROSECCO FLOAT

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
• Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

STRAWBERRY PROSECCO FLOATS

Steps:

• Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
• Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.

CRANBERRY, ORANGE AND PROSECCO

Steps:

• In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature.
• On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes).
• When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.