Peach and Rosemary Fizz with Peach and Prosecco Preserve

Rosemary Simple Syrup Method 

• Combine water, sugar and rosemary leaves in a small saucepan.
• Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
• Remove from heat and let syrup steep, about 30 minutes.
• Pour the syrup into a sterilised glass jar through a sieve to remove the rosemary leaves.
• Leave to cool before using.
• Add one tablespoon of Mrs Bridges Peach & Prosecco Preserve and 25ml of rosemary simple syrup to a Champagne flute.
• Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
• Garnish with a sprig of fresh rosemary.