Prosecco cocktail with cranberry and rosemary

    1 hour 6 min

    Kick off your Christmas party with this festive Prosecco and gin based cocktail flavoured with raspberry sorbet, cranberries and fresh rosemary.

    1 person made this

    Serves: 1 

    • 3 tablespoons water
    • 50g caster sugar
    • 1 tablespoon fresh rosemary leaves
    • 1 scoop raspberry sorbet
    • 1 fluid ounce (30ml) dry gin
    • 120ml Prosecco or Champagne
    • 1 fresh cranberry
    • 1 sprig fresh rosemary

    Prep:10min  ›  Cook:6min  ›  Extra time:50min resting  ›  Ready in:1hr6min 

    1. Combine water, sugar and rosemary leaves in a small saucepan. Bring to the boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
    2. Strain syrup into a sterilised glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
    3. Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce (30ml) rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.


    Lemon sorbet may be used in place of the raspberry sorbet.

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