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Ingredients
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Blueberry-Lemon Syrup
Mimosas
Garnish & Serving
Method
Blueberry-Lemon Syrup
- 1
Combine ingredients
In a small saucepan combine 1 cup fresh blueberries, 1 cup granulated sugar, 1/2 cup water and 1 tablespoon lemon zest.
- 2
Simmer and break down berries
Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Once simmering, reduce heat to medium-low and cook 8–10 minutes, pressing berries occasionally with the back of a spoon until they break down and the mixture slightly thickens.
- 3
Finish with lemon juice
Remove the pan from heat and stir in 2 tablespoons fresh lemon juice. Taste and adjust: add a little more lemon if you want brighter acidity.
- 4
Strain and cool
For a smooth syrup, pour the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. Let the syrup cool to room temperature (about 20 minutes), then refrigerate until cold. This yields approximately 90–120 ml (about 6–8 tbs) of syrup.
Mimosas
- 5
Chill glassware and ingredients
Chill the bottle of sparkling wine in the refrigerator and place 4 Champagne flutes in the fridge or freezer for 10–15 minutes so they are well chilled.
- 6
Measure syrup and lemon juice
Divide 90 ml (about 6 tbs) of the chilled blueberry-lemon syrup between 4 chilled flutes (about 1.5 tbs / 22–25 ml syrup per glass). Add 2 tablespoons fresh lemon juice to the pitcher or divide 0.5 tbs (about 7–8 ml) lemon juice per glass if you prefer to build individually.
- 7
Top with sparkling wine
Slowly pour the chilled sparkling wine into each flute, dividing the bottle evenly. Pour gently down the side of the glass to preserve bubbles. Leave a small headspace to avoid overflow as the bubbles interact with the syrup.
- 8
- 9
Taste adjustment
Taste one glass and adjust sweetness/acidity if needed: add up to 1 tsp more syrup for sweeter, or a few drops of lemon juice for brighter acidity.
Garnish & Serving
- 10
Optional sugar rim
If using a sugared rim, rub a lemon slice around the rim of each chilled flute and dip the rim in 1 tablespoon granulated sugar spread on a small plate. Do this before pouring to prevent sogginess.
- 11
Garnish each glass
Thread 3 fresh blueberries onto a small cocktail pick or drop them directly into each flute. Add a lemon slice or twist to the rim and a small mint sprig if using.
- 12
Serve immediately
Serve the mimosas immediately while cold and effervescent. Leftover syrup will keep refrigerated up to 7 days — use for more cocktails, sparkling lemonades, or drizzle over yogurt.
