Here's the recipe:

1. In a small saucepan, combine 2 cups rinsed blueberries, ½ cup granulated sugar, zest from ½ lemon, 1 tsp lemon juice, and ¼ water.

2. Bring the mixture to a simmer and cook for 10 minutes. Mash the blueberries with a potato masher to release all of their juices, and simmer for 5 minutes more.

3. Strain the juice into a bowl using a sieve lined with cheesecloth, pressing the blueberries gently with a spatula to release all of their juices. Discard the pulp.

4. Transfer the blueberry simple syrup to a jar and let cool in the refrigerator, 1 hour. It can be stored in an airtight container in the refrigerator for up to 1 week.

5. To make a mimosa, fill a champagne flute with 5 oz champagne. Gently add 1 ½ oz blueberry juice.