First, make blueberry syrup: Combine the water and Demerara sugar in a medium-sized pot and stir well. Over medium heat, dissolve the sugar. Add the lemon juice and 2 cups of blueberries. Bring to a boil, reduce heat and simmer for 10 minutes, or until the fruit breaks down.
Double-strain into a clean jar, gently pushing the back of a spoon against the berries to release the juices.
Pour 1 ounce of the blueberry syrup* into a Champagne flute and top with prosecco.
Garnish with a blueberry.
*Reserve the remaining syrup for Blueberry Yogurt Pops [http://www.saucemagazine.com/recipe/823], Blueberry Duck Sauce [http://www.saucemagazine.com/recipe/824], and other blueberry cocktails [http://www.saucemagazine.com/a/1730] .
2 cups Demerara sugar
2 tsp. lemon juice
2 cups blueberries plus additional to garnish
1 oz. blueberry syrup (http://www.saucemagazine.com/recipe/790)
3 oz. prosecco
This article appears in June 2012.