In a small saucepan set over medium heat, combine 1 cup fresh blueberries, 1/4 cup granulated sugar, and 1/2 cup fresh orange juice. Stir to combine. Bring to a gentle simmer and cook, stirring occasionally, until the blueberries have burst and the mixture has slightly thickened, about 6–8 minutes.

Add vinegar and aromatics

Remove the saucepan from heat. Stir in 1/4 cup apple cider vinegar, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Let the mixture cool for 10 minutes so the flavors meld.

Strain and rest

Press the fruit mixture through a fine-mesh sieve into a bowl or jar, using the back of a spoon to extract as much liquid and flavor as possible. Discard solids. Cover and refrigerate the shrub syrup until cold, at least 30 minutes (it keeps 1–2 weeks refrigerated).

Mocktail Build

Muddle mint (optional)

Place 4 of the fresh mint leaves in the bottom of a serving glass and gently clap/muddle them with the back of a spoon to release aroma (do not over-muddle—just press once or twice).

Assemble drink

Fill the glass with about 1 cup ice cubes. Add 2 to 3 tablespoons of the chilled Citrus-Blueberry Shrub (adjust to taste). Pour 12 oz chilled sparkling water over the shrub and ice. Stir gently to combine.

Garnish and serve

Garnish with remaining mint leaves, 1 orange slice and 6 fresh blueberries on a pick or dropped into the glass. Serve immediately with a straw or cocktail spoon.