In a small saucepan bring the sugar and water to a boil, cook 2 minutes. Crush the strawberries well with the bottom of a jar or your hands. Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins. Strain the syrup and add the lime juice. Add 1 ounce of strawberry syrup to a coupe or wine glass. Top with Ruffino Prosecco Rosé. Garnish with basil leaves and some sliced fresh strawberries if desired. TIPS: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.