Schorle cocktail with tea and blueberries

Ingredients:

• 6 Earl Grey tea bags
• 1/2 cup sugar
• 1 large bunch mint, stems and leaves chopped, plus 4 sprigs for garnish
• 2 cups blueberries
• Chilled sparkling wine

Preparation:

1. In a small saucepan, bring 1 cup of water to a boil. Turn off the heat, add the tea bags, and let steep for 5 minutes. Then remove the bags. Add 1 cup of ice cubes and stir until completely melted. Pour the tea into a liquid measuring cup and chill in the refrigerator for about 30 minutes.
2. Meanwhile, in a small saucepan, heat the sugar with 1/2 cup water over medium heat, stirring occasionally, for about 5 minutes until the sugar dissolves. Turn off the heat, add the mint, and stir until wilted. Let cool completely at room temperature, about 30 minutes.
3. Strain the cooled mint syrup into a large measuring cup or 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, using a wooden spoon or potato masher, lightly crush most of the berries (you can leave a few whole). Add the iced tea and blend.
4. To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Top each glass with sparkling wine. Garnish with a mint sprig and serve immediately.