Ingredients

1 cup sugar
6 cups water
Finely grated zest of one lemon
1 pint fresh blueberries, rinsed
1 cup fresh lemon juice
Ice
Sprigs of fresh mint for garnish

Directions

Mix the sugar, water and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Remove the pan from the heat and pour the mixture into a large glass pitcher. Refrigerate for at least one hour.

Make sure all the stems are picked off the blueberries. Combine the berries with the lemon juice in a blender and puree. Add to the pitcher and stir well to blend. Skim the blueberry skins off the top, or pour the lemonade through a sieve.

The lemonade can be fully prepared and refrigerated the day before serving. Pour blueberry lemonade over tall, ice-filled glasses, garnish each with a spring of mint, and serve. Makes 2 generous quarts, about 8 cups.