1/2 cup water
1/2 cup sugar
10 large fresh Freeman Herbs basil leaves
1 teaspoon fresh lemon juice
1 bottle chilled Prosecco
4 lemon twists for garnish
In a small sauce pan over medium heat, stir sugar and water until sugar has dissolved. Remove from heat and transfer to 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 fridge for up to 1 week.) Divide Prosecco among 4 champagne flutes. Pour in basil syrup (about 1 tablespoon of syrup) and garnish with lemon twist. Serve immediately.
Tip: Use Ginger Ale instead of Prosecco for non- alcoholic drink.
*sourced from: http://www.prosecco.club/product/basil-prosecco-cocktail/