My patio-container lavender is now 4 years old. Last year it saw its first bloom and although it was small, it pleased me greatly. This year, it’s simply gone wild and I smile each time I step out back to water my herbs. I’m so happy I kept something alive for four years.
My home is filled with lavender as both the color and fragrance soothes the spirit and upon attending a wedding not too long ago, I was delighted to see the “first toast” was Lavender Champagne.
Why wait for a wedding to indulge? Summer is nearly here, lavender is blooming and backyard entertaining has begun. This elegant, floral libation is perfect for any occasion. An afternoon backyard gathering, a dinner party under the stars or a simple girls night in.
This simple recipe serves 16 and is perfect for an afternoon or evening of bubbly conversation.
Depending on the variety, lavender blooms are usually at their peak from late June through August. Harvest the flower stems on a dry day, in the late morning hours after any dew has evaporated. Fresh bouquets should be cut when about one-third to one-half of the flowers have opened. Let’sdoLavender.com
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon dried culinary lavender
- 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
- Fresh lavender sprigs, for garnish
Bring sugar and 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.
Pour a small amount if simple syrup into each flute, about 1 1/2 teaspoons and fill glass with Champagne. Garnish each glass with a lavender sprig.
Make Ahead: Simple syrup can be refrigerated for up to 1 month.
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