- 1/4 cup Sugar
- 1/4 cup Water
- 1 Bottle Rosé
- 1/2 Bottle Jackson-Triggs Grand Reserve Entourage Sparkling Brut
- 8 Rosemary Sprigs, for garnish
- 4 Sliced Strawberries, for garnish
Add sugar and water to a boil in a small saucepan, simmer for 5 minutes until dissolved. Cool and mix in the rosé then freeze in a loaf pan, breaking up occasionally until frozen solid. Process in batches in a food processor until smooth, then freeze again until firm. Scoop into coupe glasses and top with Jackson-Triggs Grand Reserve Entourage Sparkling Brut. Garnish with sprigs of rosemary and sliced strawberries and serve!