Ingredients
Scale
For the blueberry lavender syrup:
- 1 cup fresh or frozen blueberries
- 1 cup sugar
- 1 cup water
- 1 – 2 teaspoons real vanilla extract
- A sprig of fresh lavender leaves and/or blossoms
For each cocktail:
- 1/2 oz. of blueberry lavender syrup
- 1/2 oz.of St. Germaine or other elderflower liqueur
- 4 – 6 oz. Prosecco or champagne
- For garnish: fresh or frozen blueberries, edible flowers and/or mint leaves
Instructions
- In a medium saucepan over medium heat, add the blueberry lavender syrup ingredients and stir. Bring to a boil, stirring until the sugar is dissolved.
- Reduce heat to a simmer and cook for about 10 – 15 minutes or until the blueberries release their juices and the syrup smells fragrant. Remove from heat. Using a fine-mesh strainer over a funnel. strain out the blueberries and lavender, collecting the syrup into a jar. Cover and put in the fridge to cool.
- Once the syrup has cooled and it’s cocktail time, for each cocktail: in a champagne glass, add the blueberries, syrup, and liqueur. Pour prosecco or champagne over. Stir gently with a spoon, then garnish with blueberries, flowers and/or mint leaves. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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