Lavender Champagne
Offered as an aperitif or for a toast, this aromatic drink evokes the romance of the South of France with each sparkling sip.
Ingredients
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
Directions
- 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.
Recipe from Martha Stewart Weddings