Prosecco Cocktail with Raspberry and Rosemary

Method

Muddle 4 tsp of coconut blossom syrup or maple syrup with the raspberries so that the raspberries dissolve, then press through a fine sieve to remove the seeds of the berries. Add the remaining 1 tsp of syrup into a small dish. Prepare the Cristallino cane sugar in a second dish. Slightly dip the edge of the glasses into the syrup and then into the cane sugar to create a sugar rim. Add 1 tsp of raspberry syrup to each glass and top up with prosecco. Serve with a small rosemary pastry.

Ingredients

Servings: 4-5 glasses

• 750 ml Rapunzel prosecco vino frizzante DOC
• 5 tsp Rapunzel coconut blossom syrupor Rapunzel maple syrup grade C
• 4 fresh
  or frozen raspberries, depending on the season
• 1tbs Rapunzel Cristallino cane sugar
• 4 rosemary twigs