Red, white and blueberry lemonade

Put halved strawberries, blueberries and about half the white sugar in a bowl.

Mash briefly with a potato masher just until the blueberries are broken open; not to a puree.

Peel only the yellow zest off the lemons with a sharp vegetable peeler, no white pith, and add it to the bowl; set the lemons aside for juicing.

Add the rest of the sugar and mix thoroughly.

Cover and leave on the counter at least two hours (six here), stirring once in a while; place the plastic over the top, not on the surface.

Transfer the mixture into five cups of boiling water, turn off the heat immediately and let sit about five minutes, stirring a couple of times, until the sugar dissolves.

Pass through a fine mesh strainer into a heatproof metal bowl, pressing only lightly so little fruit puree goes through.

Cool to room temperature, then squeeze in the juice of the six zested lemons, adding more to taste.

Ladle into a pitcher and chill in the fridge until completely cold.

Serve in ice-filled glasses, garnished with a little extra fruit.