Sweetpea Sensation

• 12 cup caster sugar
• ice cube, to serve
• 1 cup vanilla vodka, chilled
• 1 12 tablespoons rose water
• 2 teaspoons grenadine
• 750 ml dry sparkling wine, chilled
• 6 fresh unsprayed sweetpea fresh edible flowers

1. Place 6 serving glasses in the fridge or freezer to chill.
2. Place sugar and 1 cup (250ml) water in a small saucepan over low heat.
3. Cook, stirring, for 2-3 minutes until the sugar dissolves.
4. Increase the heat to high and boil, without stirring, for 2 minutes or until syrupy.
5. Cool slightly, then chill.
6. Place ice, vodka, rosewater and 90ml of the sugar syrup in a large jug and stir until well combined and chilled.
7. Add grenadine and sparkling wine, top with sweetpeas and serve immediately.
8. Notes & tips.
9. Sugar syrup will keep in the refrigerator for up to 4 weeks.
10. * Rosewater is from Middle Eastern shops and selected supermarkets.
11. Grenadine is a pomegranate-flavoured syrup from bottle shops.

caster sugar, vanilla vodka, water, grenadine, sparkling wine, unsprayed sweetpea

Taken from www.food.com/recipe/sweetpea-sensation-271872 (may not work)