Violet Fizz Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid comes to a gentle simmer.

Once simmering, add 2 tablespoons dried culinary lavender buds. Reduce heat to low and simmer very gently for 3 minutes to infuse — do not boil vigorously to avoid bitter notes.

Remove the saucepan from heat and let the syrup steep with the lavender for 15 minutes off the heat for a stronger aroma.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing the lavender gently to extract liquid. Discard solids. Cool to room temperature, then refrigerate until cold. Makes roughly 1 cup; will keep refrigerated up to 2 weeks.

Prepare glass

Chill a flute or Collins glass in the freezer for 5–10 minutes, or fill with ice to cool and discard before assembling if preferred.

If serving over ice, add 4 ice cubes to a highball or Collins glass. If serving in a chilled flute, skip the ice.

Measure and combine 1/2 cup chilled prosecco (reserve the remainder for topping if using a smaller glass) with 1/2 cup fresh lemonade into the glass. If using a flute, gently pour 3/4 of the prosecco first, then the lemonade to help mixing without flattening bubbles.

Add 1/2 tablespoon lavender simple syrup and 1/2 teaspoon fresh lemon juice. Stir gently with a bar spoon (or give one slow swirl) to blend — avoid vigorous stirring to preserve carbonation.

Top with the remaining prosecco to fill the glass and create a light, foamy head. Taste and adjust sweetness by adding up to another 1/2 teaspoon syrup if desired.

Garnish with 1 lemon wheel or twist on the rim and float 1–2 edible flowers on the surface. If using a small sprig of fresh lavender as a garnish, gently slap it between your palms first to release aroma, then rest across the rim—do not steep as it can overpower the drink.

Serve immediately while sparkling.