These Blueberry Lavender Prosecco Mimosas are a floral, fruity, and bubbly libation that’s perfect for summer entertaining, and pretty to boot.
Make the Blueberry Lavender Syrup:
Combine the blueberries, water, and sugar in a pot. Bring the mixture to a boil and simmer a minute or two until the blueberries break down and the syrup becomes a bright purple. Add in the dried lavender, low simmer another minute, and remove the syrup from the heat. Let the syrup infuse and cool, about 15 minutes. Strain the mixture through a fine mesh strainer, pressing down firmly on the blueberries with the back of a spoon, and stir in a squeeze of fresh lemon. Refrigerate the syrup until chilled.
Make the Blueberry Lavender Mimosas:
Fill a champagne glass 3/4 full with Prosecco. Top with the blueberry lavender syrup to taste. Garnish with fresh blueberries and fresh lavender sprigs.