This wine from Champagne gets a twist from Provence with dried lavender, which imparts a delightful scent and delicate flavor, and fresh sprigs of the herb that serves as a pretty garnish.
- Servings: 16
Source: Martha Stewart Weddings, Spring 2007
- 1/2 cup sugar
- 1 tablespoon dried lavender
- 4 bottles (750 mL) 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.