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For the syrup:
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Blend the blueberries in a blender until smooth. Place the pureed blueberries and sugar in a saucepan, bring to a boil and cook for about 2 minutes. Remove from heat and set aside. Squeeze the lemon juice into the syrup. You can place the syrup in the refrigerator at this time to cool down if desired.
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For the lemonade (I use my recipe for Mom's Lemonade, also found in my recipe box):
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1. Quarter your lemons and leave the skin on, remove the seeds.
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2. Combine 2 cups of water and the sugar in a small saucepan. Heat over medium-high heat until sugar has dissolved.
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3. Combine the sugar water and lemon quarters in a blender. Pulse on high for 30 seconds (see note below).
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4. Pour the lemon mixture through a fine mesh strainer into a large container.
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5. Pour the remaining 2 cups of water through the strainer into the container, so all the lemony sugar goodness is washed through. You can add more water to taste if needed.
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6. Allow lemonade to chill and settle in the fridge.
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For the blueberry lemonade:
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I found a good ratio for lemonade to ice was 1:2. Place lemonade and ice cubes in a blender. Blend until ice is well crushed. Pour about 2 tablespoons of the blueberry syrup in the bottom of a frosty glass, then pour frozen lemonade over the syrup to fill up glass.
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Note: I used small 8-ounce Mason jars to serve. If you use larger glasses, you may want to use more syrup in each glass.
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Note: Do not blend the lemons for too long. If you blend too long, the lemonade will turn bitter.
