Recipe: Blueberry Lemonade

Just happen to have one of these lying around, enjoy
Thaddeus in Chicago

BLUEBERRY LEMONADE For a more subtle blueberry flavor, you can gently
mash the berries in a bowl instead of pureeing them.
Toss a handful of whole blueberries into the pitcher as
a garnish.

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.