Bring cranberries, sugar, water, white cran-strawberry juice, and salt to a boil over high heat. Once boiling, reduce to a simmer and cover. Let simmer for 15min.

Cool mixture for 10 min and then puree in a blender until smooth.

Press mixture through a fine mesh strainer to remove any seeds and pulp.

Stir in corn syrup and zest. Cover and refrigerate until completely chilled.

Once chilled, run through a fine mesh strainer one more time to get rid of any residue that has collected on top of the mixture.

Pour into your ice cream maker and process according to the manufacturer's instructions. I let mine churn for 20min.

You can serve immediately or store in an airtight container, overnight, in your freezer, to make the sorbet a bit more firm.

Using a cookie scoop, place 4-6 balls of sorbet into a champagne glass.

Place one sprig of Rosemary into each glass.

Fill glass with rosé.

Add a few cranberries for garnish.

Let drink sit for a few moments so the sorbet melts and mixes with the rosé.

Enjoy!