Blueberry Lemonade

By Gilmore

Ingredients

• 1 cup plus 2 tbsp. granulated sugar
• 2 cups water
• 1 pint fresh blueberries
• 1 −1/2 cups freshly squeezed lemon juice (from about
• 10 big lemons, including pulp but not seeds)

Preparation

Step 1

First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.