

4 cups water
3 cups frozen blueberries
2 cups sugar or to taste
3-4 large lemons, halved
5 sprigs rosemary
1 bottle (750 ml) red wine (a blended wine, just whatever is cheapest)
1 bottle sparkling lemonade
DIRECTIONS
First, make the rosemary blueberry syrup (directions below). Then add one bottle (750 ml or about 3 cups) of red wine, 1 bottle of sparkling lemonade and some blueberries and lemons to serve.


Then pour juice, one bottle wine and one bottle of sparkling lemonade into a pitcher and refrigerate. Serve in glasses over ice.
To make a nonalcoholic version, mix the syrup with a sparkling juice of some kind (at about a 1:1 ratio), chill and serve.