Red, White, and Blueberry Lemonade

Instructions

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1. 1 Combine strawberries, blueberries, and 1/2 of the sugar in a bowl. Use a potato masher to lightly crush berries until all blueberries have broken open.
2. 2 Use a sharp vegetable peeler to peel off just the yellow zest from 6 lemons; add lemon zest to the berry-sugar mixture.
3. 3 Pour remaining sugar into the bowl and mix thoroughly. Cover and let sit on the counter for 2 to 6 hours, stirring occasionally, or refrigerate overnight if you prefer.
4. 4 Bring 5 cups water to boil in a saucepan, transfer in berry mixture. Immediately turn off heat, and let sit for 5 minutes, stirring a few times.
5. 5 Set a fine mesh strainer over a heatproof bowl, and pour berry mixture through the strainer; press out liquid gently. Let cool to room temperature, about 20 minutes.
6. 6 Cut the 6 zested lemons in half, and squeeze the juice (through a strainer to catch the seeds) into the bowl.
7. 7 Taste, and juice in more lemons as desired. You will have another chance to adjust the final flavor after the lemonade is cold.
8. 8 Transfer lemonade into a pitcher and refrigerate until fully chilled, about 1 hour. Give the lemonade a final taste, and adjust with more fresh lemon juice or sugar if necessary. Fill glasses with ice to serve.