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- 1 lb. Frozen Strawberries, unsweetened, thawed and drained (reserve liquid)
- ¼ cup Honey (preferably lavender), or coconut nectar syrup
- 1 tsp. Lavender, dried culinary grade buds, or ¼ tsp. lavender oil (essential oil)
- ¼ cup Dry Champagne
- Thaw strawberries and reserve ¼ cup of the juices.
- Place strawberries, reserved liquid, honey and lavender in a blender. Puree until smooth.
- Pour blender mixture into a saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer mixture until it is reduced by half (about 20 minutes). Remove from heat, strain and cool.
- To serve, stir in champagne and serve over the dessert of your choice.