Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar (or honey)
- 1 tablespoon water
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1/4 cup heavy cream or full-fat coconut milk
- 1 cup sparkling water or club soda, chilled
- Ice cubes
- Fresh mint leaves and extra blueberries for garnish
Instructions
- Step 1: Create the Blueberry Reduction. Place the blueberries, sugar, and water in a small saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally, until the berries burst and the liquid thickens into a light syrup. Remove from heat and press the mixture through a fine-mesh sieve into a small bowl to remove the skins and seeds. Stir in the vanilla bean paste while the syrup is still warm. Let it cool completely.
- Step 2: Prepare the Creamy Base. In a small pitcher or measuring cup, gently whisk the heavy cream (or coconut milk) with a tiny splash of the cooled blueberry syrup to give it a very pale lilac tint. If you prefer a stark white contrast, leave the cream plain. Set this aside until you are ready to assemble the drinks.
- Step 3: Assemble and Garnish. Fill two tall glasses with ice. Pour half of the concentrated blueberry-vanilla syrup into the bottom of each glass. Slowly pour in the sparkling water until the glass is three-quarters full. Top each glass with the cream, allowing it to cascade down into the purple layers. Garnish with a few fresh blueberries and a sprig of mint. Serve immediately with a straw for stirring.
- Cook Time: 15 minutes