Ingredients
1/2 cup water
1/2 cup sugar
10 large fresh Freeman Herbs Organic Basil leaves
1 teaspoon fresh lemon juice
1 bottle of chilled prosecco
4 lemon twists for garnish
Directions
In a small saucepan over medium heat, stir sugar and water until sugar has dissolved.
Remove from heat and transfer to the fridge to chill (to speed things up - chill in freezer).
Transfer simple syrup to a blender or food processor. Add basil and lemon juice, pureeing until smooth.
(If making ahead, you can store syrup in the fridge for up to 1 week.) Divide Prosecco among 4 champagne flutes.
Pour in basil syrup (about 1 tablespoon of syrup) and garnish with a lemon twist. Serve immediately.
Tip: Use Ginger Ale instead of Prosecco for non-alcoholic drinks.