Orange and rosemary sgroppino

Method

1. To make the sorbet, put the sugar and 2 tbsp water in a small saucepan and heat slowly over a low heat until the sugar has dissolved.
2. Once the sugar has dissolved, pour in the orange juice and add the rosemary sprigs. Bring the mixture to a simmer and bubble very gently for 10 minutes. Remove from the heat, pour in the 4 tbsp Gin Mare gin, cool completely, then chill for 1 hour.
3. Remove the rosemary sprigs, then pour the mixture into an ice cream machine. Churn to a sorbet according to manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-proof container and freeze for 4-6 hours, whisking with a fork every 45 minutes to break up the ice crystals.
4. To make the cocktail, put a scoop of sorbet in a glass, pour over the 2 tbsp Gin Mare, top up with the prosecco and garnish with a rosemary sprig.