Blueberry Lemonade

For the simple syrup:
In a saucepan over high heat, mix together the water and the sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool while you do the next steps.

For the blueberry puree:
Add the blueberries and cold water to a blender. Pulse until the mixture is pureed.

For the lemonade:
To a half-gallon pitcher, add the lemon zest, lemon juice, cold water, ice, and lemon slices/fresh blueberries, if using. Stir in the blueberry puree and the simple syrup until well combined. Taste for sweetness and add more cold water if needed. Refrigerate to chill through or serve over ice.

Note: For a smoother lemonade, strain prior to serving to remove pulp and blueberry seeds/skin. The lemonade pictured is unstrained.