Osourbe Lodge Oak Summer Hip-Hop Champagne Recipe

Directions

Place brown sugar, lemon juice, blueberries and chocolate syrup in a mixing bowl. Blend with fingers. Scoop out milk and small chunks of chocolate residue. Stir brown sugar, lemon juice, blueberry mixture into teacup on top, and toothpick in center top away from sides.

Insert silver pin or frozen maraschino cherry in center of jellybean mold. Dip plastic spoon in orange juice and lemon juice for eyes. Place in mixing bowl. Shape into 6 triangles, roll in remaining lemon juice. Pour into mold. Cool on waxed paper before storing in plastic bag. Arrange symbols on front or casings as desired.