Basil Prosecco with Lemon

Ingredients

• 1/2 cup water

• 1/2 cup sugar

• 10 large fresh Freeman Herbs Organic Basil leaves

• 1 teaspoon fresh lemon juice

• 1 bottle of chilled prosecco

• 4 lemon twists for garnish

Directions

In a small saucepan over medium heat, stir sugar and water until sugar has dissolved.

Remove from heat and transfer to the fridge to chill (to speed things up - chill in freezer).

Transfer simple syrup to a blender or food processor. Add basil and lemon juice, pureeing until smooth.

(If making ahead, you can store syrup in the fridge for up to 1 week.) Divide Prosecco among 4 champagne flutes.

Pour in basil syrup (about 1 tablespoon of syrup) and garnish with a lemon twist. Serve immediately.

Tip: Use Ginger Ale instead of Prosecco for non-alcoholic drinks.