Preparation

• First, make blueberry syrup: Combine the water and Demerara sugar in a medium-sized pot and stir well. Over medium heat, dissolve the sugar. Add the lemon juice and 2 cups of blueberries. Bring to a boil, reduce heat and simmer for 10 minutes, or until the fruit breaks down.

• Double-strain into a clean jar, gently pushing the back of a spoon against the berries to release the juices.

• Pour 1 ounce of the blueberry syrup* into a Champagne flute and top with prosecco.

• Garnish with a blueberry.

*Reserve the remaining syrup for Blueberry Yogurt Pops [http://www.saucemagazine.com/recipe/823], Blueberry Duck Sauce [http://www.saucemagazine.com/recipe/824], and other blueberry cocktails [http://www.saucemagazine.com/a/1730] .