Ingredients

• 1 bottle Santa Margherita Sparkling Rosé

• 1 quart watermelon-rosemary sorbet (store bought or recipe below)

• 2 cups diced, seedless watermelon

Directions

1. Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.

2. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.

3. Garnish with mint. Serve immediately with a silver spoon.

Option

Purchase sorbet from a gourmet market instead of making your own.

To make watermelon sorbet

Ingredients

• 1 ½ cups granulated sugar

• 1 cup water

• 3 sprigs of rosemary

• 3 pounds seedless watermelon cut into cubes (about 10 cups)

• ½ cup lime juice

• ¼ cup and 2 tablespoons tequila

Directions

1. In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain.

2. Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight.

3. Freeze the sorbet “granita-style” by putting it in the freezer and stirring every hour for five hours.