1 cup sugar
1/2 cup cup tightly packed basil leaves
12 ounces fresh or frozen blueberries (thawed)
1 – 10 ounce can mango nectar
1/2 cup sugar
1 1/2 ounces vodka
1 1/2 ounces blueberry syrup
Squeeze of lemon wedge
Top with Prosecco
Lemon or lime slice
Place sugar and basil leaves in a food processor and pulse until well combined. The basil should be chopped into very tiny pieces making the sugar green. Store in an air tight container for up to one week.
Place blueberries in a blender or food processor and pulse well. Place blueberry mixture into a medium sauce pan with mango nectar and sugar. Cook over medium heat for about 7 – 10 minutes. Let cool completely and strain through a fine mesh strainer. Store for up to one week in the refrigerator.
In a martini shaker add some ice, vodka, blueberry syrup, shake to chill.
Rim martini glass by rubbing lemon wedge around glass and dipping in basil sugar., pour chilled blueberry/vodka mixture. Top off with prosecco. Garnish with fresh blueberries (try freezing some) a slice of lemon.
One batch of blueberry syrup will make 10 martini’s