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Christmas Peach, Cranberry & Rosemary Prosecco

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2 peaches

1 cup cranberries

8 rosemary sprigs

4 tbsp. rosemary simple syrup 

1 bottle of prosecco



1. Make rosemary simple syrup. Place 1/2 cup of sugar and 1/2 cup of water in a pot. Bring to a boil and then remove from heat. Add rosemary sprigs. Stir and let cool. Chill until ready to use.

2. Core and slice the peaches

3. Muddle the peach slices and 1/2 the cranberries with the rosemary simple syrup and lemon juice until all of the juices have been released.

4. Shake with ice in a cocktail shaker.

5. Pour evenly between two glasses.

6.Top off with Prosecco and garnish with extra peach slices, cranberries and rosemary sprigs dipped with sugar.

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