3 cups blueberries*
3 cups granulated sugar
1 cup water
1/4 cup lemon juice

Wash and drain blueberries. Crush berries in a bowl or process for 1 minute in a blender or food processor. Place the pur? in a glass or enamel pan and stir in sugar and water. Cook over medium heat for 30 minutes, stirring regularly.

Remove from heat and stir in lemon juice. Strain the mixture through a coffee filter or cheesecloth and pour the syrup into a sterilized jar. Discard the pulp. Cool the syrup before using.

* Any kind of berry can be substituted for the blueberries. Add half the sugar called for, taste, and add more sugar if the syrup needs sweetening.

Store in the refrigerator for up to 6 months.