Step 1
Combine the honey and water in a saucepan over medium heat. Stir often and once it’s about to reach the point of boiling turn off the heat and add the blackberries and whole sage leaves. Stir until well combined.

Step 2
Once the syrup as cooled and the berries have broken down a bit pour the mixture (including the sage leaves) into a blender and blend until smooth. Then pour the mixture through a fine-mesh sieve (to remove any blackberry seeds) You will end up with about 2 cups of simple syrup. Keep cool until ready to serve.

Step 3
Add 1-2 tablespoons of the syrup to each glass and add champagne. Pour in a couple of blackberries and a few sage leaves for garnish and enjoy.

Notes

*You will end up with extra simple syrup. It will keep in the fridge for up to 5 days and tastes great on ice cream!

*Recipe lightly adapted from The Kitchn.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.