Mix sugar, water, and lemon zest in a saucepan. Warm over medium-high heat, stirring to dissolve the sugar. Once sugar has completely dissolved, remove pan from heat, and pour mixture into a large glass pitcher. Combine blueberries with the lemon juice in a blender, and puree. Add to the pitcher, and stir well to blend. Pour lemonade through a sieve to remove the blueberry skins. Chill from 2 hours up to 24 hours. Pour lemonade over tall, ice-filled glasses, and garnish each with a lemon slice.
Makes 4-6 servings.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
