Make the juicing of lemons easy by using an electric citrus juicer! Cuts the juicing in half the time!
Rinse lemons and cut in half. Using a citrus juicer, juice lemons reserving the juice and removing the seeds.
Reserve some of the lemon husks to cook in the syrup. In a heavy bottom dutch oven, add water, sugar, 5-6 juiced lemon halves and reserved lemon juice.
Cook on medium heat until mixture comes to a boil. Boil lemon syrup for 20 minutes stirring occasionally so not to boil over. Mixture should thicken slightly.
Taste, and add sugar if needed. Flavor should be a concentrated sweet lemon flavor.
Add 1/2 pint of rinsed blueberries and crush with a potato masher to incorporate blueberry flavor and color to syrup.
Pour hot mixture through fine mesh strainer removing any pith, lemon husks and blueberry remnants.
Refrigerate until cold. To serve, pour syrup over ice 3/4 of the way up and top with ice water. Stir. Add blueberries and lemon slices for garnish.
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