Begin by washing your blueberries thoroughly to remove any dirt or debris.

In a medium saucepan over medium heat, combine the sugar, water, and blueberries. Stir occasionally as the mixture heats.

Bring the mixture to a gentle simmer and let it cook for about 15 minutes. During this time, the blueberries will soften and begin to release their juices, giving the syrup a vibrant purple hue and rich flavor.

Once the mixture has thickened slightly, remove the pan from the heat and stir in the lemon juice.

Allow the syrup to cool to room temperature. Then, strain it using a fine mesh strainer, pressing the berries gently to extract every bit of liquid.

Pour the finished syrup into a clean, airtight container and store it in the refrigerator for up to three weeks.