Earl Grey Tea and Blueberry Spritzer
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr 5 min
- Cook: 5 min
Ingredients
6 Earl Grey tea bags
1/2 cup sugar
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
2 cups blueberries
Sparkling wine, cold
Directions
- Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
- Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
- Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
- To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.