Lacto-fermented blueberry mint lemonade

Juice the lemons with a lemon juicer, a reamer-style twist juicer or a fork.

Strain the juice once to remove seeds and excess pulp, leaving a little pulp if wanted.

Zest a little lemon before juicing; zest is hard to get off juiced lemons.

Mash the lacto-fermented blueberries in a mortar and pestle to release their juice and sour flavour.

Variation: the first version muddled mint and zest, added a couple spoonfuls of the uncooked mashed berry puree with its juice, lemon juice, ice and water; tasted, it was not as good as expected.

Put the mashed blueberries in a pan with sugar and simmer down until sweet and sour; stir in a little lemon zest for freshness.

Muddle mint leaves in a glass, bashing to bruise them and release the oils; add the blueberry compote, lemon juice and ice, and top up with water.