#SignatureSaturday :: 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.

Makes 16 servings.

Ingredients
                                          

2 cups sugar

1 tablespoon dried lavender

4 bottles (750 mL) dry Champagne or sparkling wine, chilled

Fresh lavender sprigs, for garnish               

Directions

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.

See the original post at Martha Stewart Weddings.