Mango Champagne Aperitif

Total Time:
15 min
Prep:
15 min

Yield:
8 cocktails

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
Directions

Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.

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.


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