1

Put the blueberries, vanilla and 1 tbsp water into a small pan and bring to a simmer over a low heat. Cook for 5 minutes until the blueberries are tender. Remove from the heat, crush the berries with a fork, then cover and set aside for 20 minutes to infuse. Press the infused blueberries through a fine mesh sieve into a small bowl, discarding the vanilla bean pod. Cover and chill in the fridge for 30 minutes, until the purée is slightly thickened.

2

To serve, spoon the blueberry purée into 2 Champagne flutes, then top up with 250ml alcohol-free sparkling white wine. Add a few extra blueberries to each glass, then serve.