Blueberry and tarragon rose spritzer

By Shahir Massoud
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  • 2 pints blueberries
  • 1 bunch tarragon
  • 1 tablespoon sugar
  • 1 750 milliliter rose bottle
  • 2 cups sparkling water
  • 1/4 cup aperol


  1. Muddle one pint of blueberries with 1/2 bunch tarragon and one tablespoon sugar. Reserve the other tarragon for garnish. Freeze the other pint of blueberries to add at the end.
  2. Add rose, water and aperol.
  3. Garnish with tarragon and frozen blueberries. 


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