PREP TIME
20 mins
TOTAL TIME
20 mins
Author: Becky Hardin - The Cookie Rookie
Serves: 4
INGREDIENTS
- 1 cup fresh blackberries
- 1 cup sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne
INSTRUCTIONS
- 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 approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of 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 (this recipe makes 4 drinks)
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary.
- Cheers!