INGREDIENTS
¼ cup and 2 Tbsp sugar
¼ cup and 2 Tbsp water
1 bottle Kim Crawford Rosé
½ bottle Ruffino Prosecco
8 rosemary sprigs to garnish
METHOD
1 In a small saucepan bring the sugar and water to a boil. Simmer 5 minutes until dissolved.
2 Allow to cool, then mix in the Kim Crawford Rosé.
3 Freeze in a loaf pan, breaking up occasionally till frozen solid.
4 Process in batches in a food processor till smooth then freeze again until firm.
5 Scoop into coupe glasses and pour Prosecco over each one. Garnish with rosemary and serve immediately.
TIP: Garnish with any fresh aromatic herb such as basil, mint, or a small slice of melon.
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