• 1 cup plus 2 tablespoons granulated sugar or Xylitol
• 2 cups water
• 1 pint fresh blueberries
• 1 1/2 cups freshly squeezed lemon juice (about 10 large 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.

Makes base for 12 servings.