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.


NOTES: This is a good base recipe - you can use raspberries or strawberries also.