Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Living, August 2004
- 1 pint blueberries
- 3/4 cup plus 2 tablespoons fresh lemon juice (about 5 lemons)
- 1 1/3 cups Mint Syrup for Blueberry-Mint Lemonade
- Garnishes: blueberries, lemon slices
Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.