Porthole Mimosa Recipe

Combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until the berries have softened and released their juices.

Remove from heat and let cool for 3–5 minutes, then transfer to a blender or use an immersion blender and puree until smooth.

If you prefer a silky purée, strain the blended mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much purée as possible. Discard solids.

Taste and adjust sweetness or acidity: add up to 1 tsp additional sugar if too tart, or a few drops more lemon juice if too sweet. Chill the purée in the refrigerator until cold (at least 15 minutes). Makes roughly 3/4 to 1 cup purée.

Chill champagne flute or coupe glasses in the refrigerator for at least 10 minutes before serving.

Measure about 1 tablespoon (15 ml) of the chilled blueberry purée into the bottom of each chilled glass (use 1–2 tbs depending on desired fruit intensity). For a standard 6–8 oz serving use 1–1.5 tbs; for stronger flavor use 2 tbs.

Slowly pour chilled champagne (or sparkling wine) into the glass over the back of a spoon or at an angle to preserve bubbles, filling to about 3/4–7/8 full. Pour gently to minimize foaming and overflow.

Give the drink one gentle stir with a long bar spoon (1–2 turns) to incorporate the purée into the bubbly without flattening it completely. The beverage should be lightly swirled, producing a marbled blueberry appearance.

Garnish each glass with 4 fresh blueberries dropped on top and/or a small lemon twist or mint sprig on the rim.

Serve immediately while effervescent. Recommend pairing: brunch, light appetizers, or fresh fruit.