- 1/2 cup sugar
- 10 fresh rosemary sprigs
- 2 bottles sparkling rosé (such as Prosecco or Cava)
- In a small saucepan, combine the sugar, 2 sprigs of the rosemary, and ½ cup water and bring just to a simmer; remove from heat and let cool.
- Divide the rosemary syrup among glasses (about 4 teaspoons each), top off with the sparkling rosé, and garnish with a sprig of rosemary.