Blackberry Prosecco

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2 cups blackberries
1/4 cup plus 2 Tbsp sugar
2/3 cup water
1 1/2 tsp finely chopped rosemary
1 bottle Prosecco

Simmer first four ingredients uncovered, stirring occationally. Continue to cook until thickened and reduced by 2/3 (about 20 minutes.)

Pour this mixture into a fine sieve over a measuring cup and let stand for five minutes. DO NOT press the solids. Chill the syrup, covered, until cold.

Divide the Prosecco into six glasses and add 1 1/2 tsp of syrup. Enjoy!

Remaining syrup will keep for three days.