• 32 Ratings

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

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Ingredients

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).

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

Reviews

32 Ratings
  • 5 star values: 3
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0