Ingredients

Instructions

  1. Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes.
  2. Set sieve or colander lined with cheesecloth (I use a thick papertowel) over a bowl and pour in the blueberry mixture.
  3. Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan.
  4. Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved.
  5. Bring to a boil and cook 2 minutes.
  6. Chill and pour into covered jar. Store in refrigerator.
  7. Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.