Wash and dry the blueberries and use the hand blender in a saucepan to make puree. Then add the water, sugar and lemon juice. Bring everything to the boil and simmer over a low heat for about 1 hour. Then let cool in the pot overnight.
The next day, heat up a little again and then brush through a hair sieve. Pour the syrup into bottles that have been rinsed with hot water (preferably swing-top bottles) and refrigerate.
The syrup will keep in the refrigerator for a few months.
My boys prefer to drink it with cold mineral water in summer.
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