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1. In a medium saucepan, combine 1 cup of fresh blueberries and 1 cup of granulated sugar.
2. Add 1 cup of water to the saucepan to help dissolve the sugar and create a syrup.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
4. Once it reaches a boil, reduce the heat to low and let it simmer for about 10-15 minutes until the blueberries break down and release their juices.
5. Remove the saucepan from the heat and let it cool for a few minutes.
6. Using a fine mesh strainer, strain the syrup into a bowl or jar, pressing down on the blueberries to extract as much liquid as possible. Discard the solids.
7. Let the blueberry syrup cool completely before using it in the lemonade. Store any leftover syrup in the refrigerator for up to a week.
8. Squeeze the lemons to get 1 cup of freshly squeezed lemon juice. Rolling the lemons on the countertop before cutting helps release more juice.
9. In a large pitcher, combine the freshly squeezed lemon juice with the cooled blueberry syrup.
10. Add 4 cups of cold water to the pitcher to dilute the mixture to the perfect lemonade consistency.
11. Stir the mixture well until everything is combined. Taste and adjust sweetness if necessary by adding more sugar or syrup.
12. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 1-2 hours to allow flavors to meld and the lemonade to chill.
13. When ready to serve, fill glasses with ice cubes.
14. Pour the chilled blueberry lemonade over the ice-filled glasses, filling them about three-quarters full.
15. Garnish each glass with fresh blueberries, a slice of lemon, and a sprig of mint for a beautiful presentation.

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