This small pitcher is perfect to whip up for a small crowd. Be brave and have friends over this weekend, and don’t clean your house. You can do it!
Buy some olives, almonds, and the ingredients for this modern spin on a French Classic and STAY IN!
Rosemary Royale
Serves 4-6 (6- to 8-ounce servings) in champagne coupes or flutes
1 cup Ribena Blackcurrant Concentrate
1 (750 milliliters) prosecco or dry sparkling wine
Zest of one grapefruit
3 stems rosemary (more for optional garnish)
Blackberries (optional for garnish)
Make the blackcurrant syrup:
Combine 1 cup Ribena with 3 sprigs of rosemary and bring to a boil in a saucepan.
When boiling, return to a simmer on low heat and zest grapefruit with a microplane over the pan until the whole thin outer layer of the grapefruit is zested. Do not zest the white part of the grapefruit flesh—it’s bitter!
Boil for one minute longer, turn off heat, and remove rosemary stems. Strain mixture over a fine-mesh sieve into a glass measuring cup and allow syrup to cool a bit.
Make the cocktail:
In a pitcher, combine blackcurrant syrup with sparkling wine and stir to mix well. Optional garnish: Cut rosemary to 3-inch pieces and stick into top of the blackberry.
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
