Stella Rosa Prosecco
1 tbsp. lavender flowers dried or fresh
1 cup blackberries fresh or frozen
½ cup maple syrup
Boil blackberries, and maple syrup, crushing berries gently as they cook until blackberries are broken down (this will take about 5 minutes). Add lavender flowers (remove flowers from stem if they are fresh) and boil for 1 minute. Remove from heat. Pour 1 tbsp. of blackberry sauce into a champagne flute, add a stem of fresh lavender and top with chilled Stella Rosa Prosecco.