1 cup plus 2 tablespoons sugar
2 cup water
1 pint fresh blueberries
1-1/2 cups freshly squeezed lemon juice (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 12 servings.
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