Lavender Champagne
Makes 16
- 1/2 cup sugar
- 1 tablespoon dried lavender
- 4 bottles (750 mL each) dry Champagne or sparkling wine, chilled
- Fresh lavender sprigs, for garnish
- Bring sugar and 1/2 cup 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.
1 comment
YUM. let me know how it turns out. Or better yet, I'm sure we could come up with a reason to try it out ourselves! :)
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