To make the blueberry syrup, in a medium sauce pan, combine water and sugar and heat over medium heat, until sugar is dissolved.

Add blueberries, and bring to a boil.

Boil for 5-6 minutes, then use a mesh strainer to strain blueberry syrup.

Store in an airtight container for up to 1 week.

To make the mimosa-

Add 2-3 tbsp. Blueberry syrup

Fill with lemonade until the glass is half full

Fill the remainder with champagne

Garnish with fresh blueberries and lemon slices or wedges

Enjoy!