1 cup of fresh cranberries
1/3 cup coconut palm sugar
1 cup water
2 sprigs of rosemary plus more for garnish
champagne of your choice
In a small saucepan combine the cranberries, coconut palm sugar, water and rosemary. Bring to a boil. Remove from heat and let cool. Strain the mixture through cheese cloth. Put the liquid in the refirgerator until cool. When ready to serve pour two tablespoons into a glass. Top with champagne and garnish. ENJOY!