Saturday, March 12, 2011
The ratio for the syrup is 1: 1: 1. 1 C sugar, 1 C water, and 1 C freshly squeezed lemon juice for the base. I used raw sugar for this batch which resulted in a slightly darker syrup. Put the sugar, water, and 1 handful of fresh blueberries into a saucepan and simmer over medium heat till the sugar is completely dissolved. Pour into a mixing pitcher. Add 1 C freshly squeezed lemon juice. Then add water to taste, usually another 5-6 C of water. Drop another handful of fresh blueberries into the pitcher. Let sit for at least 30 minutes before serving. Serve, over ice, with sprigs of fresh mint leaves.