Mother’s Day Mimosas

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½ cup water
⅓ cup sugar
2 springs fresh thyme
2 Harry & David® Oregold® Peaches (peeled, pitted, quartered (if the peaches are too large, use just one))
1 bottle Harry & David® Sparkling Wine

In a medium, heavy-bottomed pot, combine 1 cup water with the sugar. Place over medium-high heat and bring mixture to a boil, stirring often to dissolve sugar. Reduce heat to medium-low and add the dried lavender. Stir and simmer for 1 minute. Turn off heat, cover, and allow lavender to steep and syrup to cool; 20 minutes.
Strain syrup and discard the lavender. Place strained syrup in the fridge to chill completely; around 30 minutes.
In a pitcher combine chilled, freshly squeezed lemon juice with the lavender simple syrup. Stir thoroughly to combine. Stir in the remaining 1 cup of cold, filtered water. Place in the fridge until cocktails are ready to be made.
When ready to serve, fill each glass with about 1/3 cup of sparkling wine. Top with 1/3 cup of the chilled lemon-lavender-ade. Garnish with a sprig of fresh lavender or a lemon slice. Serve immediately.

In a small saucepan, combine water, sugar, and sprigs of thyme. Bring mixture to a boil; lower to a simmer and continue to cook for 5 minutes. Remove from heat, stir, and completely cool in the refrigerator; about 15 minutes. Remove sprigs of thyme and pour the syrup into a blender. Add the peaches; purée mixture until combined and smooth. Divide the peach purée evenly between 4 glasses. Pour sparkling wine into each glass, and serve.

Combine all ingredients into a chilled mimosa glass, garnish with a slice of pear and sprig of rosemary.