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Lavender Champagne


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


  1. 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).
  2. Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.

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