1-First Step: Make the simple syrup (optional but recommended). Combine ½ cup granulated sugar and ½ cup water in a small saucepan. Heat over medium until sugar dissolves, about 2-3 minutes. Cool completely. This yields ½ cup syrup; store extras in the fridge for up to a week. For quick version, use honey dissolved in warm water.

2-Second Step: Muddle the blueberries. Place 1 cup fresh blueberries in a large pitcher. Use a muddler or wooden spoon to crush them gently, releasing juices and creating a vibrant base. This step infuses deep blueberry flavor into your homemade lemonade. Takes 1-2 minutes; frozen blueberries work too, just thaw first.

3-Third Step: Add lemon juice and simple syrup. Squeeze juice from 4 fresh lemons (about 1 cup) into the pitcher. Pour in ½ cup cooled simple syrup. Stir thoroughly for 30 seconds until well mixed. Taste and add more syrup (up to ¾ cup) if you prefer sweeter blueberry lemonade. Lemons vary in tartness, so adjust accordingly.

4-Fourth Step: Strain for smoothness (optional). Pour the mixture through a fine-mesh strainer into another pitcher to remove blueberry skins and pulp. This gives a clear, professional look to your sparkling lemonade. Skip straining for rustic texture with extra fiber. Press solids to extract all liquid.

5-Fifth Step: Add sparkling water and chill. Gently pour in 4 cups chilled sparkling water or club soda. Stir lightly to preserve bubbles. Refrigerate for 15-30 minutes to let flavors meld. Avoid vigorous stirring to maintain fizz in this easy homemade blueberry lemonade.

6-Final Step: Serve with flair. Fill glasses with ice, pour lemonade over top. Garnish with lemon slices, fresh blueberries, and mint leaves. For parties, set up a self-serve station. Each glass sparkles beautifully, perfect for summer drinks. Vegan? All good. Low-cal? Use less syrup.