Blue Bell Recipe

Cook syrup

Combine 1 cup fresh blueberries, 1 cup granulated sugar, and 1 cup water in a small saucepan over medium heat. Stir occasionally until sugar dissolves and mixture begins to simmer, about 5–7 minutes.

Reduce heat to low and simmer gently for 5 minutes, mashing berries lightly with a wooden spoon or potato masher to release juices and color.

Remove from heat, stir in 1 tablespoon fresh lemon juice to brighten flavor, and let the mixture cool for 10–15 minutes.

Strain the syrup through a fine-mesh sieve into a clean jar, pressing on solids to extract liquid. Discard solids or reserve for another use. Cool completely, then refrigerate. Makes about 3/4–1 cup syrup. Keep up to 10 days refrigerated.

Chill a flute or coupe glass in the freezer or fill with ice water while you prepare the cocktail.

Build and shake

In a cocktail shaker, add 1 tablespoon blueberry simple syrup, 2 oz pomegranate juice, 1 teaspoon fresh lemon juice and 4 ice cubes. Cap the shaker and shake vigorously for 8–10 seconds until well chilled.

Discard ice or water from your chilled serving glass. Strain the shaken mixture into the glass, leaving room for the sparkling wine (about half to two-thirds full).

Top gently with 4 oz chilled Cava, pouring slowly to preserve bubbles. Stir once very gently with a bar spoon to incorporate.

Garnish and serve

Float 6 fresh blueberries and 1 tablespoon pomegranate arils on top. Add a lemon twist on the rim if desired. Serve immediately.

Optional: For a sweeter drink, add another 1/2 tablespoon blueberry syrup before adding Cava; for more tartness, increase lemon juice by 1/2 teaspoon.