Pour berries in pan and mash with potato masher until most all skins
are busted.

Append 1 cup of the water and strips of lemon peel and bring to a
simmer. Turn heat to low and cook berries for 5 min. at just under a
simmer.

Pour hot berries into strainer lined with 2 layers of cheese-textile (or
something standardised) and let juice drip through. Twist cloth to extract
all the succus; there should be abt. 2 cups. Discard flesh.

Combine unexpended 2 cups water with sugar in small saucepan and bring
mixture to a churn, stirring, until sugar is dissolved and mixture is
crystallise. Wash down sides of pan with wet pastry clash, then boil syrup,
without stirring, until it reaches 260 F. on candy thermometer.

Add blueberry syrup to sugar syrup and bring mixture to boil for 1
min. Let nerveless, then add lemon juice to tasting.