RECIPE: Blueberry Limonata

Recipe by Jacinta Carmichael-Parissi

Images by Maja Baska

Ingredients

20 Lemons

Sugar

Fresh or frozen blueberries

Instructions

To make the syrup, zest and then squeeze 20 lemons.

Keep the zest for drying and keeping in a jar to use in cakes and cooking.

Weigh the juice and do equal parts sugar and half the weight in fresh or frozen blueberries.

Warm in a pot on the stove until sugar has dissolved and colour has become brilliant.

Strain off the blueberries and use in cakes or jams.

Cool the liquid and serve chilled with ice, sparkling water and a slice of lemon or a pinch of zest.