Mango Champagne Aperitif

• 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

1. Combine the mango and sugar in blender and pulse to puree.
2. Add the Moscato and blend briefly.
3. To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination.
4. Add chilled Champagne to fill and stir gently to blend.
5. Sprinkle with chopped lavender blossoms.

mango, sugar, moscato, champagne, lavender blossoms

Taken from www.foodnetwork.com/recipes/mango-champagne-aperitif-recipe.html (may not work)