Perfect Blueberry Syrup

• 1 1/2 pounds blueberries (5 cups)
• 4 cups water
• 2 cups sugar
• Six 1-inch strips of lemon zest removed with a vegetable peeler
• 3 tablespoons fresh lemon juice

1. In a pot, combine the blueberries with 1 cup of the water.
2. Crush the berries with a potato masher and bring to a simmer.
3. Simmer over low heat for 15 minutes.
4. Strain the juice into a heatproof measuring cup, pressing hard on the solids.
5. Discard the solids.
6. Rinse out the pot.
7. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar.
8. Boil the syrup over moderate heat until it registers 225 on a candy thermometer, about 20 minutes.
9. Add the blueberry juice and lemon juice and boil over high heat for 1 minute.
10. Let the syrup cool, then discard the lemon zest.
11. Pour the syrup into just-cleaned bottles.
12. Seal and refrigerate for up to 6 months.

blueberries, water, sugar, lemon juice

Taken from www.foodandwine.com/recipes/perfect-blueberry-syrup (may not work)