Blueberry Lemonade

1 cup sugar

6 cups water

Finely grated zest of 1 lemon

1 pint fresh blueberries, rinsed

1 cup fresh lemon juice (about 6 large lemons)

Sprigs of fresh mint, for garnish

Mix sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once dissolved, remove pan from heat. Let cool. Pour the mixture into a large glass pitcher. Refrigerate until chilled.

Meanwhile, make sure all stems have been picked off the blueberries. Combine berries with lemon juice in a blender, and pure. Add to the pitcher and stir well to blend. Skim the excess blueberry skins off the top, or pour through a sieve. The lemonade can be prepared and refrigerated the day before.

Pour lemonade over ice in tall glasses, garnish with sprig of mint.

Makes 2 generous quarts.

- From Hay Day Country Market Cookbook, by Kim Rizk,

Workman Publishers

(c) Copyright 1999. The Christian Science Publishing Society

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