PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON 1 cup water 1 cup sugar 1/2 cup mint leaves, loosely packed 3/4 teaspoon dried lavender 3 strips of lemon peel, using a vegetable peeler 1 bottle of Italian prosecco club soda In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved. Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel. Syrup can be made ahead and refrigerated. Will last for up to 2 weeks. Fill small glasses or champagne flutes 2/3 full with prosecco. Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness. Top off with club soda and serve.