Sparkling Lavender-Infused Aperitif

"A splash of lavender-vanilla infused simple syrup adds an element of intrigue to this delectable Champagne sparkler! Lovely and elegant served with fruit, cheese, and crudites for a gazebo garden party, or for an enchanted and romantic dinner for two! Be sure to use only culinary organic edible lavender that has not been sprayed."
photo by a user photo by a user
Ready In:
1hr 10mins
1 drink


  • Lavender Simple Syrup

  • 2 12 cups water
  • 1 12 cups granulated white sugar
  • 14 cup dried lavender (or 1/2 cup of fresh lavender)
  • 1 vanilla bean, split lengthwise and scraped
  • Lavender-Infused Aperitif

  • 1 -2 tablespoon lavender simple syrup, to taste
  • 8 ounces chilled champagne (or sparkling wine)
  • fresh lavender, to decorate


  • LAVENDER SIMPLE SYRUP:Combine water, sugar, lavender and vanilla bean seeds and pod in a medium saucepan.
  • Heat gently over medium-high heat, stirring constantly, until mixture comes to a boil.
  • Immediately reduce heat to a low simmer and continue to stir until sugar is dissolved, about 3 minutes.
  • Remove from heat and let steep for one hour, or until completely cool.
  • Strain through a fine mesh strainer lined with a clean paper coffee filter.
  • Store in an airtight container in the refrigerator for up to three weeks. Makes about 2 cups.
  • LAVENDER-INFUSED APERITIF: In the bottom of a Champagne flute, place one or two tablespoons (or to taste) of the lavender simple syrup. Top up with chilled Champagne or sparkling white wine such as cava or prosecco. Decorate with lavender sprigs, if desired.

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<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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