Frozen Blueberry Lemonade

Preparation

For the syrup:
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.

For the lemonade (I use my recipe for Mom’s Lemonade, also found in my recipe box):
1. Quarter your lemons and leave the skin on, remove the seeds.
2. Combine 2 cups of water and the sugar in a small saucepan. Heat over medium-high heat until sugar has dissolved.
3. Combine the sugar water and lemon quarters in a blender. Pulse on high for 30 seconds (see note below).
4. Pour the lemon mixture through a fine mesh strainer into a large container.
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.
6. Allow lemonade to chill and settle in the fridge.

For the blueberry lemonade:
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.

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.

Note: Do not blend the lemons for too long. If you blend too long, the lemonade will turn bitter.