1 - 2/3 cup prosecco
1 tsp Rose Syrup
A small crystallised rose petal (optional)
Start by chilling the champagne flutes thoroughly in the freezer – if you don't have space there, place them in your refrigerator instead, but leave them for a while longer.
Just before serving, place the rose petal in the bottom of the glass (if using), pour over the Rose Syrup, very lightly stir and, slowly tilting the glass slightly, pour over the prosecco.
Serve immediately, the sugar content in the rose petal will cause the bubbles to rise prettily in the glass.
Recipe adapted from and photo courtesy of www.independent.co.uk