1 cup sugar
6 cups water
Finely grated zest of 1 lemon
1 pint fresh blueberries, rinsed
1 cup fresh lemon juice (about 6 large lemons)
Sprigs of fresh mint, for garnish
Mix sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once dissolved, remove pan from heat. Let cool. Pour the mixture into a large glass pitcher. Refrigerate until chilled.
Meanwhile, make sure all stems have been picked off the blueberries. Combine berries with lemon juice in a blender, and pure. Add to the pitcher and stir well to blend. Skim the excess blueberry skins off the top, or pour through a sieve. The lemonade can be prepared and refrigerated the day before.
Pour lemonade over ice in tall glasses, garnish with sprig of mint.
Makes 2 generous quarts.
- From Hay Day Country Market Cookbook, by Kim Rizk,
(c) Copyright 1999. The Christian Science Publishing Society