AuthorMarla MeridithMake this delicious Blueberries and Bubbles Punch recipe for New Year's Eve, only a few ingredients make this the perfect cocktail!
Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don't loose the bubbles.
You can also use Cava or Prosecco in this recipe.
Ingredients
Directions
Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don't loose the bubbles.
