Sweet Pea Springtime Mimosa

• 1 cup English peas, blanched and shocked
• 1/2 cup Simple Syrup, recipe follows
• 1 1/2 ounces elderflower liqueur
• 1 bottle champagne, chilled
• Fresh mint leaves, for garnish
• 1/2 cup sugar

1. Combine the peas and the cooled Simple Syrup in a blender and puree until smooth.
2. Add 1 ounce of the pureed sweet pea mixture to each Champagne flute.
3. Add 1/4 ounce of elderflower liqueur to each.
4. Top off with some chilled champagne and a mint leaf for garnish.
5. Combine the sugar and 1/2 cup water in a small saucepan over medium-high heat.
6. Bring to a boil and stir until the sugar is dissolved.
7. Set aside to cool completely.
8. Yield: 1/2 cup

english peas, simple syrup, elderflower, champagne, mint, sugar

Taken from www.foodnetwork.com/recipes/nancy-fuller/sweet-pea-springtime-mimosa.html (may not work)