-
1
Bring 1 cup water to a boil in a small saucepan over medium-high heat.
-
2
Turn off the heat, add the tea bags and let steep 5 minutes.
-
3
Discard the tea bags.
-
4
Stir in 1 cup ice cubes until completely melted.
-
5
Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
-
6
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes.
-
7
Turn off the heat, add the mint and stir until it has completely wilted.
-
8
Let cool completely at room temperature, at least 30 minutes.
-
9
Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible.
-
10
Discard the mint.
-
11
Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine).
-
12
Add the chilled tea, and stir to combine.
-
13
To serve, fill 4 tall glasses with ice.
-
14
Divide the blueberry mixture among them.
-
15
Add enough sparkling wine to fill each glass.
-
16
Garnish with a mint sprig, and serve immediately.
