In a small saucepan cook blackberries and blueberries for about 5 minutes or until soft and mushy.
Next, strain the mixture through a sifter so the consistency is extra smooth. Into the puree add sugar and combine. Set it aside and cool down before moving on to the next step.
Into tall glasses add 2 tbsp of blackberry and blueberry puree, then add ice cubes to the top of the glasses. Next, add blackberry juice to the three fourth of the glass and finish with a few tablespoons of Kinley rosé.
Serve with fresh rosemary sticks. Enjoy!
