2 cups California Giant blueberries, plus more for garnish
750 ml Kirkland Signature Asolo Prosecco
1/2 cup sugar
1/2 cup water
5 basil leaves, plus more for garnish
Directions:
In a small pot, combine blueberries, sugar, water and basil leaves. Bring to a boil, then let simmer for 15 minutes. Remove basil leaves, and place syrup in fridge to cool.
Once cool, add two to four tablespoons of blueberry syrup to glass. Top off with champagne. Garish with more blueberries and basil.
