- 2 tbsp cranberry sauce
- 4 sprigs of rosemary
- Juice of half a lemon
- 1 tbsp water
- 1 bottle of prosecco (chilled)
- 1 handful of fresh cranberries
In a small jug, mix together the cranberry sauce, water and lemon juice.
Pour about 2 tsp worth of the mixture in to a flute and top up with prosecco. Garnish with sprig of rosemary and a couple of fresh cranberries.