If you want a sweeter option, make a simple syrup ahead. You can keep the extra refrigerated for several days after making.

‍

Fill a rocks glass with ice.

Add Sauvignon Blanc

Add Lemon/Rosemary Simple Syrup (optional--delicious and a tad sweeter)

Add Sparkling Water

Stir lightly

Garnish with extra sprig of Rosemary(optional)

‍

Lemon-Rosemary Simple Syrup:

1 cup sugar

1 cup water

1 lemon, peeled and broken into segments

10 leaves from a sprig of rosemary

Place water and sugar in a medium sauce pan and heat to a boil, stirring, until sugar is dissolved. About 5 minutes.

Remove from heat and add in one peeled lemon, broken into segments and rosemary leaves

Mash the lemon and rosemary leaves with a fork and let steep for at least 1 hour.

Remove tea bag.

Drain mixture through a fine mesh strainer. Discard solids.

Store in a clean glass jar with a good lid in your refrigerator for up to one month.