Raise your glass to summer and this light and fruity fizz
2 x 125 g punnets blueberries
2 tsp icing sugar
freshly grated zest 1 lime, and juice of ½ lime
375 ml low-joule sparkling wine
chilled soda water, to serve
- Put blueberries, icing sugar, lime zest and juice in a bowl or mortar. Use a pestle to pound berries until crushed, all juices have come out and they are in small pieces. Keep in an airtight container in fridge.
- Spoon a little blueberry mix into each champagne glass. Pour a little sparkling wine into each glass. Once bubbles subside, top up with a splash of soda water and serve.