½ cup sugar
½ cup water
2 cups fresh or frozen blueberries
24 ounces Prosecco, chilled*
For blueberry puree:
In a small saucepan, add sugar, water and blueberries. Stir together. Bring to a simmer and allow to cook for about 10 minutes. Sugar should be dissolved. Cool.
Transfer cooled mixture to a blender** and puree until smooth.***
For each individual serving:
Pour 2 ounces of blueberry puree into a champagne flute or cocktail glass. Add 3 ounces of Prosecco. Gently stir to mix.
For a non-alcoholic version, substitute seltzer or sparkling juice for the Prosecco.
An immersion blender may be used to puree mixture directly in saucepan.
If desired, strain puree through a fine mesh strainer to remove seeds.