For the syrup:
For the drink:
In a small pot, mix the blueberries, sugar, and water over medium heat. Once the mixture starts to heat up, crush the blueberries with a spatula. Cook over medium heat until the mixture starts to boil. Remove from the heat and allow to cool for at least 15 minutes. Use a blender or a food processor. Blend until the mixture is smooth. Sift through a fine strainer or sieve to eliminate the excess pulp. Chill in the fridge until ready to serve.
To make the cocktail, fill a glass with ice. Pour 2 tablespoons of blueberry syrup over the ice. Pour ½ cup of peach juice, then ½ cup of Prosecco, champagne, or sparkling water. Decorate with additional blueberries and a rosemary sprig.
Notes
If at some point the syrup becomes too thick, simply add water 1 teaspoon at a time to dilute. This will make 4-6 cocktails. You will obtain ½ cup of blueberry syrup for this recipe.
Recipe developed by Julianne at Beyond Frosting – http://beyondfrosting.com/2015/08/13/blueberry-peach-spritzer/
