INGREDIENTS
1 cup water
2 cups Demarera sugar
2 tsp. lemon juice
2 cups blueberries
1 oz. blueberry syrup
3 oz. prosecco
1 blueberry to garnish
PREPARATION
• Combine water and Demarera sugar in a medium-sized pot and stir well.
• Dissolve sugar over medium heat, then add lemon juice and 2 cups of blueberries. Bring to a boil, reduce heat, and simmer for 10 minutes, or until fruit breaks down.
• Double strain mixture into a clean jar, gently pushing the back of a spoon against the berries to release juices.
• Pour blueberry syrup into a Champagne flute and top with prosecco. Garnish with a blueberry.
This article appears in May 2012.