Directions:

1. Place lavender sprigs in an empty ice cube tray and fill with water. Freezer until solid.
2. In a small saucepan, combine sugar, water, lavender flower and blueberries. Bring to a boil for about 3 minutes.
3. Remove from heat and strain mixture into a bowl. Let cool completely. About 15 minutes.
4. Begin building your cocktail in a glass. Place in 3-4 lavender ice cubes, 2 teaspoons lavender blueberry syrup, lemon juice and C2O coconut water. Pour prosecco to fill to top. Garnish with a lemon wedge and a sprig of mint.