- 1 cup raspberries fresh
- 1 cup sugar
- 1 cup water
- 4 sprigs Mariposa Farms Fresh Rosemary
- 1 bottle champagne
- In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
- Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries and a spring of rosemary ~ enjoy!
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