1 cup sugar
1 cup water
2 1/2 cups fresh blueberries
1 cup champage
Heat sugar, water and blueberries in a saucepan over high heat until sugar dissolves and blueberry skins burst, stirring occasionally. Strain the mixture through a fine mesh strainer. Discard solids. Allow mixture to cool slightly then add champagne. Allow the mixture to sit until the bubbles go down. Pour into popsicle molds and freeze overnight.
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