Energizing Blueberry Lemonade

1 cup plus 2 tablespoons granulated sugar

2 cups water

1 pint fresh blueberries

1−1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds)

First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.

Lower the heat and allow the syrup to simmer for another minute.

Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.

In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.

To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.