Blueberry Lemonade

Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about10 big lemons, including pulp but not seeds)
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First make a simple syrup by combining 1 cup sugar and water in a saucepanover medium heat, stirring until the mixture boils. Lower the heat and allowthe syrup to simmer for another minute. Remove from heat and let cool. In ablender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberrypuree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill withwater. Makes base for 12 servings.