Grande Cuvée Rosé / Raspberry / Lemon / Basil

For 3 persons

Ingredients:
– 1 bottle of Crémant de Bourgogne Veuve Ambal -Grande Cuvée Rosé-.

For the syrup:
– 250 g raspberries
– 50 g water
– Zest of half a lime
– A few basil leaves

To make:
Place the raspberries and water in a saucepan and bring to the boil for a few minutes. Strain through a sieve to remove the seeds. Pour the juice into a saucepan with the sugar, lime zest and basil leaves. Heat gently for 10 minutes, stirring constantly. Bring to the boil and cook for a few minutes. Strain and leave to cool.
To serve:
Pour a tablespoon of raspberry syrup into each glass, top up with chilled Veuve Ambal Crémant Rosé. Garnish with a few raspberries and lime zest.