Ingredients
1 cup fresh blackberries
1 cup sugar
1 cup water
4 sprigs fresh rosemary
1 bottle champagne
Directions
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.
