Ingredients
Scale
FOR THE SYRUP
- 1 cup sugar
- 1 cup water
- 2 cups blueberries
- Zest of 1 lemon
FOR THE MIMOSAS
- 2 cups lemonade
- 1 bottle Champagne (or Prosecco)
- Fresh blueberries (for garnish)
Instructions
- In a saucepan over medium heat, mix sugar and water until sugar dissolves. Add blueberries and lemon zest, bringing the mixture to a boil. Reduce heat and let it simmer until the blueberries burst, about 5 minutes.
- Remove from heat and let it cool for 10 minutes, then strain the mixture into a clean jar. Let it cool completely.
- Pour about a tablespoon of blueberry syrup into each champagne flute, followed by 1/4 cup of lemonade. Top off each flute with Champagne.
- Prep Time: 5 minutes
- Category: Drinks