Blackberry & rosemary fizz

Instructions

1. Put the blackberries and lemon juice in a small food processor or blender and whizz to a smooth purée. Press through a sieve or tea strainer into a small bowl and discard the seeds.
2. Divide the blackberry purée between 4 Champagne flutes or cocktail glasses. Put the rosemary sprigs on a chopping board and use a rolling pin to lightly roll over the sprigs and crush the leaves a little. Add a sprig to each glass with a few ice cubes.
3. Top up the glasses with the lemonade, stir everything together using the rosemary sprigs and serve.