1. In a small saucepan, combine fresh or frozen blueberries, granulated sugar (or honey), and hot water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar is fully dissolved and the blueberries have softened and burst, releasing their vibrant color.

2. Once simmering, use a fork or a potato masher to gently mash the softened blueberries directly in the saucepan.

3. Carefully pour the blueberry mixture through a fine-mesh sieve into a heatproof bowl or pitcher, pressing down on the solids with the back of a spoon to extract all the liquid. Discard the blueberry pulp.

4. Allow the blueberry simple syrup to cool completely. You can let it cool at room temperature or speed up the process by placing the bowl in an ice bath.

5. In a large pitcher or punch bowl, combine the cooled blueberry simple syrup with the fresh lemon juice and the cold water. Stir everything well until it’s fully combined and the colors are beautifully blended.

6. Taste your punch and see if it needs any adjustments. Add a little more sugar (dissolve in a tablespoon of hot water first) for sweeter, or a splash more lemon juice for tangier.

7. Chill the blueberry lemonade punch in the refrigerator for at least 30 minutes, or until it’s very cold.

8. When ready to serve, fill glasses with plenty of ice. Pour in the chilled blueberry lemonade punch. Garnish each glass with fresh lemon slices and a few extra blueberries.