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Add the sugar and the zest of one lemon to a small bowl. Use your fingers to massage the zest into the sugar, until no wet clumps of zest remain.
To a small saucepan over medium low heat, add the grapes, blueberries, lemon juice, and the lemon sugar.
Cook for 15-20 minutes, mashing the fruit occasionally, until you're left with a wine-colored mash of grape skins and liquid.
Strain out the solids and move the syrup to the refrigerator to cool to room temperature.
Once the syrup is cooled, add 2-4 tablespoons of the syrup to an ice-filled glass, then top with sparkling water.
Stir and enjoy!