Blueberry Elderflower Spritz Mocktail Recipe
Non-Alcoholic citrus rum, non-alcoholic cava, blueberry syrup, elderflower, fresh lime juice
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Ingredients
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Blueberry Syrup
Mocktail Base & Garnish
Method
Blueberry Syrup
Make the syrup
Combine 1 cup blueberries, 1/2 cup granulated sugar, and 1/2 cup water in a small saucepan over medium heat.
Bring mixture to a gentle simmer, mashing the berries with a spoon or a potato masher to release juices. Simmer for 6–8 minutes until the sugar is dissolved and the mixture thickens slightly.
Remove from heat, stir in 1 tablespoon fresh lemon juice, and let the syrup cool for 10–15 minutes to steep and concentrate flavor.
Strain the syrup through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. Cool to room temperature, then refrigerate until chilled. Makes about 3/4 cup syrup.
Assemble the Mocktail
Prepare glass
Chill a large wine glass or highball glass if possible. Fill the glass with about 1 cup of ice cubes.
Add 2 tablespoons non-alcoholic citrus rum, 1 tablespoon elderflower cordial, and 1 tablespoon fresh lime juice directly over the ice.
Measure and add 2 tablespoons (about 1 oz) of the prepared blueberry syrup into the glass. Gently stir once to combine the base ingredients.
Slowly top with 4 oz chilled non-alcoholic cava (or sparkling white grape juice). If you prefer a lighter spritz, add 1 oz chilled club soda on top instead of some cava.
Give the drink a gentle stir twice to incorporate the bubbles without flattening them.
Garnish with 6–8 fresh blueberries threaded on a cocktail pick or floated on top, a lime wheel or wedge on the rim, and an optional mint sprig for aroma.
Serve immediately with a straw or stirring stick. If making multiple servings, scale ingredients and assemble in a pitcher (add sparkling elements just before serving).