Step 1

Rinse the lemon, then zest it using a zester grater or small cheese grater. Set the zest aside in a small bowl.

Step 2

Cut the lemon in half, then squeeze the juice into a small bowl. Set aside.

Step 3

Rinse the blueberries, and add them to a medium saucepan with 1 cup of water. Smash the berries as much as possible using a potato masher or pastry blender.

Step 4

Bring the berries to a boil over high heat. Then, reduce the heat to medium-low and set a timer for 15 minutes.

Step 5

Once the berries have simmered for a while, give them a quick stir and mash any remaining whole blueberries. Using a fine mesh strainer (and bowl underneath), strain out the blueberry skins and stems. I used the back of a spoon to get as much liquid out as possible.

Step 6

Pour the syrup back into the saucepan. Add in the lemon zest and granulated sugar, then stir to combine. Bring this mixture to a boil, then let it simmer over medium-low heat for 10 minutes.

Step 7

Add the lemon juice to the saucepan and bring to a boil once more. Let this boil for about 2 minutes.

Step 8

Let the syrup cool completely before serving. Enjoy!