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Lavender Champagne

This recipe for lavender Champagne is featured in the Fall 2007 issue of Martha Stewart Weddings.

  • servings: 16

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon dried lavender
  • 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
  • Fresh lavender sprigs, for garnish

Directions

  1. Step 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. Step 2

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