Ingredients
Blueberry Maple Syrup
- 2 cups frozen or fresh blueberries
- 3⁄4 cup maple syrup
- 1 teaspoon grated orange peel
- 1 tablespoon cornstarch
Blueberry Mimosa
- 1⁄3 cup Blueberry Maple Syrup
- 1 bottle (25 oz) champagne, chilled
- 1⁄2 cup fresh blueberries
Instructions
Blueberry Maple Syrup
- In a small saucepan set over medium-high heat, combine blueberries, maple syrup and orange peel.
- In a small cup, dissolve cornstarch in 2 tbsp water; stir into blueberry mixture.
- Cook, stirring constantly until mixture boils. Reduce heat; simmer for about 1 minute or until mixture thickens. Let cool to room temperature.
Blueberry Mimosa
- Place 1 tablespoon of syrup in each champagne flute. Top with champagne and garnish with fresh blueberries.
Recipe Tip
- Remaining syrup can be covered and refrigerated for up to 1 week.
Variations
- For a mocktail, substitute sparkling cider, lemon soda or soda water for champagne.
About This Recipe
A refreshing take on a cocktail classic, the Blueberry Mimosa adds a boost of blue to any breakfast or brunch occasion. First, you mix up a batch of Blueberry Maple Syrup to capture that sweet-tart blueberry flavor. Simply add to your glasses, top with champagne and garnish with fresh blueberries! (Substitute sparkling cider, lemon soda or soda water to create a mocktail moment.) It’s so pretty you almost won’t want to drink it. Almost.