saltairandfarm: (via Nectar) PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON 1 cup water1 cup sugar1/2 cup mint leaves, loosely packed3/4 teaspoon dried lavender3 strips of lemon peel, using a vegetable peeler1 bottle of Italian proseccoclub soda In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved.  Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel.  Syrup can be made ahead and refrigerated.  Will last for up to 2 weeks.Fill small glasses or champagne flutes 2/3 full with prosecco.  Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness.  Top off with club soda and serve. 

saltairandfarm:

(via Nectar)

PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON

1 cup water
1 cup sugar
1/2 cup mint leaves, loosely packed
3/4 teaspoon dried lavender
3 strips of lemon peel, using a vegetable peeler
1 bottle of Italian prosecco
club soda

In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved.  Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel.  Syrup can be made ahead and refrigerated.  Will last for up to 2 weeks.
Fill small glasses or champagne flutes 2/3 full with prosecco.  Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness.  Top off with club soda and serve.