Combine blueberries, granulated sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the blueberries break down and the sugar dissolves, about 6–8 minutes.

Macerate and strain

Remove from heat. Add lemon zest if using. Let cool slightly (3–5 minutes), then press the mixture through a fine-mesh sieve into a bowl or jar, using the back of a spoon to extract as much liquid as possible. Discard solids. Cool syrup completely before using. Yields roughly 6–8 oz syrup.

Blueberry Lemonade Cocktail

Prepare glass

Fill a highball glass or Collins glass with ice to chill.

Build cocktail

In a cocktail shaker filled with ice, combine 2 oz New Amsterdam vodka, 1 oz fresh lemon juice, 1 oz blueberry syrup, and 0.5 oz simple syrup if you want extra sweetness. Shake vigorously for 10–12 seconds until well chilled.

Top with seltzer

Strain the shaken mixture into the prepared glass over fresh ice. Top with 3 oz seltzer and gently stir once to integrate.

Garnish and serve

Garnish with 6–8 fresh blueberries skewered or dropped into the drink, a lemon wheel on the rim, and an optional mint sprig. Serve with a straw or stirrer.

Notes

Adjust blueberry syrup and simple syrup amounts to taste depending on sweetness of the berries. For a non-alcoholic version, omit vodka and increase seltzer or add a splash of additional blueberry syrup and lemon juice.