In a saucepan, add ¼ cup water and ¾ cup sugar. Heat over medium temperature, stirring, until sugar dissolves. Remove from heat & let cool.

When syrup has cooled, slowly add the chilled bottle of champagne, allowing the least amount of bubbles to escape as possible.

Add the St. Germain and gently combine.

Place 3-4 flowers in the bottom of each popsicle mold.

Fill each of your popsicle molds with the syrup. Add the popsicle sticks and freeze for at least 10 hours before serving.

For easy removal, run warm water over the popsicle mold for a few seconds before dislodging.