Rachel shared this chic recipe for a lavender bellini with us and, true to her style, it’s a twist on a classic that’s elegant enough to serve for a wedding toast yet easy enough to serve at an upcoming Sunday brunch.
For the lavender simple syrup:
Bring water and lavender to boil in a small saucepan. Once water boils add sugar while whisking until sugar dissolves. Lower heat and allow to simmer for 5 more minutes. Remove from heat, strain lavender flowers out of mixture, and allow to cool before using.
For the bellini:
Add 1 tablespoon lavender simple syrup to a champagne flute. Pour in champagne and top with peach juice. (I typically do one part champagne to one part peach juice but you can create based on your own taste. I garnished with a lavender bloom.)
Food styling and photography by Aida Mollenkamp