Blueberry Lemonade

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)

.

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.