Rich & Velvety Homemade Blueberry Juice

In a medium stainless steel saucepan, combine 4 cups blueberries, 1.5 cups water, and ⅓ cup granulated sugar. Bring to a gentle boil over medium heat, then reduce heat to low and simmer for 10 to 12 minutes until the blueberries puff up and burst into a deep purple liquid.

Use a potato masher or the back of a large wooden spoon to gently crush the berries against the pot walls, releasing remaining trapped juices. Stir in 1 tbsp fresh lemon juice and remove the pot from heat.

Set a fine-mesh strainer or cheesecloth-lined sieve over a glass bowl or pitcher. Pour the warm berry mixture through the strainer. Let it drain naturally for a clear juice, or press the pulp gently with a spatula for a slightly thicker juice with more body.

Allow the juice to cool to room temperature, then cover and refrigerate until ice-cold. Pour into clear glass bottles or swing-top jars.

Serve poured over tall glasses filled with ice cubes, garnished with a sprig of fresh mint or a fresh lemon slice.