Blueberry Fields Forever Recipe

Macerate blueberries

Place 1 cup fresh blueberries in a small bowl or jar. Add 30 ml fresh lemon juice and 2 tsp non-alcoholic white rum extract. Gently muddle the blueberries with the back of a spoon or a muddler until many are broken and have released their juices but some remain whole for texture (about 20–30 seconds).

Add elderflower cordial

Stir in 60 ml elderflower cordial to the muddled blueberries. Cover and let sit at room temperature for 10 minutes to allow flavors to marry and the cordial to draw more juice from the blueberries.

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Remove from heat and let cool to room temperature. Transfer to a small jar and chill if not using immediately. This yields about 1¼ cups syrup; you will use approximately 60 ml for the recipe and can keep the rest refrigerated up to 2 weeks.

Prepare two serving glasses: fill each with crushed ice divided evenly (approximately 1½ cups crushed ice per glass).

Divide the blueberry & elderflower mixture between the two glasses, spooning both solids and the liquid so each glass receives roughly half.

Add simple syrup: pour 30 ml (2 tbsp) of the cooled simple syrup into each glass. If you prefer sweeter, add more to taste (use the optional extra elderflower cordial sparingly as it is aromatic).

Top each glass with 90 ml cold sparkling water to add effervescence. Stir gently once to combine, lifting the muddled berries so their color disperses through the drink.

Garnish each glass with 4 fresh blueberries, one lemon wheel on the rim, and two mint sprigs tucked into the top. Optionally drizzle up to 1 tsp extra elderflower cordial over each drink for a stronger floral note.

Serve immediately with a straw or short stirrer. Encourage guests to crush the remaining berries against the side of the glass while sipping to release more juice.