We had just picked up a huge container of blueberries so I decided to combine a little sugar and water to my blueberries and cook them on medium heat to create a semi-sweet blueberry puree. I let it cool, then added some to the bottom of my champagne flute and added some deliciously bubbly prosecco to the glass.
These cocktails are perfect for sipping on during a warm day or for serving when company comes over, the bits of blueberries floating around the glass are so pretty!
- 1 bottle of prosecco
- handful of blueberries
- 1 tablespoon sugar
- 1 tablespoons water
- Combine the strawberries, sugar and water in a medium saucepan
on medium heat for about 5 minutes until blueberries have broken down, so that it looks like a puree – I mashed mine up a bit at the end
- Remove from heat and cool
- Place a spoonful of blueberry puree in the bottom of each fluted glass
- Fill each glass with prosecco