Serviceberry Prosecco Cocktail
This recipes is brought to us by blogger, Marie Viljoen of 66squarefeet.blogspot.com.
Serviceberry syrup is made by cooking the berries with a third their weight in sugar. After bringing the berries and sugar to a foaming boil, simmer them gently for about five minutes and then strain the juice, saving the berries for pie or compote and bottling the scarlet syrup, which I refrigerate. If you don’t have access to serviceberry bushes (Amelanchier canadensis), use fresh cherries with their pits as above.
2 tablespoons serviceberry syrup per glass
Add serviceberry syrup to a Champagne coupe or flute. Pour chilled Prosecco on top.