1/4 cup and 2 Tbsp sugar
1/4 cup and 2 Tbsp water
1 bottle of Kim Crawford Rosé
1/2 bottle of Ruffino Prosecco
8 rosemary springs to garnish
In a small saucepan bring the sugar and water to a boil. Simmer 5 minutes until dissolved.
Allow to cool, then mix in the Kim Crawford Rosé.
Freeze in a loaf pan, breaking up occasionally till frozen solid.
Process in batches in a food processor till smooth then freeze again until firm.
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.