Step 1
In a medium, heavy-bottomed pot, combine 1 cup (250 ml) water with the Redpath® Golden Yellow Sugar. Place over medium-high heat and bring mixture to a boil, stirring to dissolve sugar. Reduce heat to medium-low and add the dried lavender. Stir and simmer for 1 minute.
Step 2
Turn off heat, cover, and allow lavender to steep and syrup to cool; 20 minutes.
Step 3
Strain syrup; discard lavender. Place strained syrup in the fridge to chill completely; at least 25 minutes.
Step 4
In a pitcher combine chilled, freshly squeezed lemon juice, with the lavender simple syrup. Stir to thoroughly combine. Stir in the remaining 1 cup (250 ml) of cold, filtered water. Place in the fridge until cocktails are ready to be made.
Step 1
Fill each glass with about ⅓ cup (83 ml) of sparkling wine. Top with ⅓ cup (83 ml) of the chilled lemon-lavender-ade.
Step 2
Garnish with a sprig of fresh lavender or a lemon slice. Serve immediately.
*If using more than 1 bottle of sparkling wine (750 ml), one can make up to 15 drinks with the total amount of lemon-lavender-ade.
*If using fresh lavender, use twice the amount.
*Ensure that the sparkling wine and the lemon juice are chilled thoroughly as ice is not used in this cocktail.
*Make the lavender simple syrup the day before for easy preparation.
*For a lighter syrup, use Redpath Simply Raw™ Turbinado Sugar in place of the Redpath® Golden Yellow Sugar.
*Sparkling water or club soda can be substituted for the sparkling wine for a child-friendly or alcohol-free drink.
*Any leftover lemon-lavender simple syrup can be used to flavour teas, sparkling water, and other cocktails.
