Recipe by Ariel Arce
- Makes 4Servings
- 2/3 cup sugar
- 1/3 cup dried edible rose petals (or culinary lavender)
- 2 cups ice
- 8 oz. rosé Champagne
- Fresh raspberries, for garnish
In small saucepan, bring sugar and 2/3 cup water to a boil over high, stirring until sugar dissolves. Add rose petals. Remove from heat and let steep for 10 minutes; strain. In blender, puree ice and Champagne with rose syrup. Divide among 4 daiquiri glasses; garnish.