- blueberries - 1 1/2 pounds (5 cups) (you can use raspberries or black berries)
- 4 cups water - 4 cups
- sugar - 2 cups
- lemon zest - Six 1-inch strips of removed with a vegetable peeler
- fresh lemon juice - 3 tablespoons
In a saucepan combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and then bring the mixture to a simmer. Simmer (do not boil) over a low heat for 15 minutes. Strain the mixture into a glass bowl or heatproof measuring cup, pressing down hard so that as much of the liquid as possible get through. Discard the remaining solids.
Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring the mixture to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat for about 15 to 20 minutes (no less but not much longer as the mixture will become too thick). Add the blueberry juice and lemon juice and then bring the mixture to a boil for 1 minute. Let the syrup cool to room temperature then discard the lemon zest. Pour the syrup into cleaned glass bottles. Seal and refrigerate for up to 6 months.