Rose Syrup makes one cup
1 cup granulated sugar 1 cup water 1 cup dried (organic, pesticide-free) rose petals (or 2 cups fresh, organic and pesticide-free) 1 tablespoon lemon juice (optional)
Begin by making a simple syrup by combining sugar and water in a small saucepan, simmering and stirring until sugar is dissolved. Add rose petals and continue to simmer on low heat for five minutes or so. Add lemon juice and remove pan from heat. Allow mixture to steep for approximately 30 minutes, then pour through a fine-mesh strainer to remove solids. Store in the refrigerator.
2 tablespoons rose syrup (recipe above - commercial brands are also available) prosecco (or champagne)
Pour rose syrup into the bottom of a champagne flute and then slowly fill the remainder of the glass with prosecco.