Place ½ cup of sugar and ½ cup of water in a small saucepan set over medium high heat.  Stir until the sugar dissolves, roughly 3 minutes, then remove from the heat and pour into a shallow container to speed up the cooling.  Refrigerate until ready to use.

Bring the blueberries, ½ cup of sugar, and ⅓ cup of lemon juice to a boil in a medium saucepan, then reduce the heat and simmer for 4 minutes.  Mash them up a bit with the back of a large metal spoon.  You should end up with just under 2 cups of blueberries.

Line a metal strainer with cheesecloth and place it over a bowl.  Hold the strainer with one hand and carefully pour the blueberry mixture with the other.

Push down the blueberries with a large metal spoon to extract as much blueberry juice as possible.  You should get 1 cup of blueberry juice.

Remove the cooked berries from the cheesecloth and set aside for another use.

Pour the hot blueberry juice into a shallow container and place in the freezer to cool for 10 minutes.

Halve the lemons and juice them with a citrus reamer to get 1 cup of juice.  Make sure to remove any seeds or excess pulp from the juice.

Measure out 2 cups of filtered water to reserve for later.

Slice the lemon into thin wheels.  Select the best four slices and remove the seeds, then cut a small slit in each slice so it will sit nicely on the rim of the glass.

Set aside 12 to 16 plump blueberries.

Pitcher Method: Pour 1 cup of simple syrup, 1 cup of freshly squeezed lemon juice, 1 cup of blueberry juice, and 2 cups of filtered water into a large pitcher and stir to combine.

Glass Method: Pour about ⅓ cup each of simple syrup, lemon juice, and blueberry juice into a 15.5 ounce highball glass.  Then pour in ½ cup of filtered water and stir.

Garnish each glass with 7 ice cubes, a lemon wheel, and 3 to 4 plump blueberries.  Serve immediately before the ice melts, as it will water down the drink.