Cranberry Orange and Rosemary Bellinis

posted in Beverage

From the Kitchen of Lara Lyn Carter


  • 1 bag 12 oz. fresh cranberries
  • 1 cup water
  • 2 tbsp. chopped fresh rosemary
  • 1/2 cup coconut sugar
  • 1 1/2 cups orange juice
  • Prosecco


Cook the cranberries in the water over medium heat until they pop open. Remove the pan from the heat. Add the coconut sugar and rosemary. Cover the mixture and allow it to cool completely. Press the mixture through a cheesecloth or small strainer to remove the juice. Place the simple syrup in a bottle and discard the rest.

In a fluted glass add 1 tbsp. simple syrup, ΒΌ cup orange juice and 5 ounces of Prosecco. Store any remaining simple syrup in the refrigerator for 5 days.