Blueberry Shrub

• 2 pints blueberries, rinsed and de-stemmed
• 1 1/2 cups sugar
• 1 cup brandy
• Lemon wedges
• Mint sprigs

1. Combine blueberries and sugar in a saucepan with 1/3 cup water.
2. Cook at a low simmer for 5 minutes, stirring occasionally, until blueberries are very soft.
3. Strain juice through a fine sieve into a pitcher (or using a funnel, into a clean, empty wine bottle).
4. Press gently with the back of a spoon to release all juice from berries.
5. (If desired, pass juice through a cheesecloth to remove seeds.)
6. Add brandy to pitcher or bottle, and refrigerate.
7. Shrub will keep for several weeks.
8. To serve, fill a tall glass with ice.
9. Then fill it halfway with cold water or sparkling water.
10. Top off glass with shrub, and garnish with a mint sprig and a lemon wedge.

blueberries, sugar, brandy, lemon wedges, sprigs

Taken from cooking.nytimes.com/recipes/8021 (may not work)