During my research process, I actually tried pureeing the berries and then pressing them through a fine mesh strainer (like I do with my watermelon lemonade). This method did work, but the lemonade was a super dull and unappealing gray color, even after straining it twice. We eat (and drink!) with our eyes first, and this version just wasn’t visually appetizing at all-- Luke wouldn’t even try it! By cooking the blueberries until they’ve released their juices instead, we get a better flavor AND a much more beautiful color.