¼cuplemon juice(fresh squeezed, about half a large lemon)
If you like a smooth syrup, blitz the berries and water (include any juice from frozen blueberry packaging, and reduce the amount of water used) in a food processor (or NutriBullet). If you like a bit of berry in your syrup, you can skip this step.
In a small saucepan, bring the berries, water, sugar (or honey), and lemon juice to a low boil and reduce heat to simmering, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to it's 'syrupy' consistency.
Remove from heat and allow to cool, the syrup will thicken as it cools. Serve warm or completely cooled. Store any unused syrup in an airtight container (will store refrigerated for up to two weeks).