Perfect for springtime or early summer, this lavender Champagne is a lovely, surprising twist on bubbly that your friends will love.
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon dried lavender
- Dry Champagne or sparkling wine, chilled
- Fresh lavender sprigs, for garnish
Adapted from marthastewart.com
Bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).
Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.
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