Make the Blueberry Ginger Puree:

In a small saucepan, combine the blueberries, grated ginger, sugar, and water.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the blueberries are soft and the mixture has thickened slightly.

Remove from heat and let it cool.

Once cooled, blend the mixture until smooth. Strain it through a fine mesh sieve to remove any pulp or ginger fibers, and chill the puree in the refrigerator.

Assemble the Bellini:

For each glass, pour about 2 tablespoons of the blueberry ginger puree into a champagne flute.

Slowly top with chilled Prosecco, allowing the puree to gently mix with the sparkling wine.

Stir gently if needed to combine the flavors.

Garnish and Serve:

Drop a few fresh blueberries into each glass.

Add a mint leaf to each glass for a touch of color and freshness.

Serve immediately and enjoy the vibrant, zesty flavors.