Combine 1/2 cup water and 3/4 cup sugar in pot. Heat over medium heat until sugar is completely dissolved and creates a simple syrup.
3/4 cup sugar, 2 1/2 cups water
Cut lemons in half and squeeze to get fresh-squeezed lemon juice.
3 whole lemons
Blend 1 cup blueberries, 1/2 cup fresh-squeezed lemon juice and 1/2 of the syrup in blender or food processor until smooth.
1 cup blueberries, 3 whole lemons, 3/4 cup sugar, 2 1/2 cups water
Strain blended mixture through a mesh strainer to get the juice out.
Combine 3 oz. of the blended blueberry juice with 4 oz. cold water in an 8 oz or larger glass. Add ice, fresh blueberries, and a lemon wedge for garnish.
2 1/2 cups water
Double the recipe to make a 2 quart pitcher and add all of the blueberry juice (should be about 24 ounces of juice) along with 32 ounces of water into the pitcher and stir. Refrigerate until you’re ready to serve.Store the blueberry lemonade in the fridge chilled (without ice) for up to a week. I recommend storing in a pitcher with a lid.