2 oz Roseanna Raspberry Sorbetto
5 oz Prosecco
2 tsp Hibiscus Crystals
1 ea Hibiscus Flower
Rim a champagne flute with the fine hibiscus crystals.
Place small scoops of Roseanna Raspberry Sorbet into the bottom of the glass
Pour the Prosecco over the sorbetto, finish with hibiscus flower and serve