Ingredients

• 1/2 pound frozen mango chunks, slightly defrosted
• 2 to 3 tablespoons sugar
• 1/2 cup Moscato
• 1 bottle chilled dry Champagne
• 4 to 5 lavender blossoms or rose petals

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Instructions

1. Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
2. To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.