Ingredients
1/2 cup granulated sugar
1 cup water
2 dried bay leaves
2 bottles sparkling rose, preferably cava
4 blood oranges, cut into segments
Preparation
Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.
Pour 2 teaspoons syrup and 1/2 cup rose into each of 16 glasses, and stir. Garnish with orange segments.
