US Highbush Blueberry Council

Instructions

1. In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water
2. Over high heat, bring to a boil
3. Reduce heat and simmer until blueberries are very soft
4. Set a fine strainer over bowl
5. Atrain mixture, pressing with the back of a large spoon
6. Stir lemon juice into purée
7. Chill
8. In a saucepan, combine sugar and 1 cup water
9. Over high heat, bring to a boil
10. Reduce heat and simmer until sugar dissolves, 2 to 3 minutes
11. Transfer to a bowl
12. Chill
13. Stir sugar syrup into blueberry purée
14. Pour mixture into a shallow pan
15. Freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes
16. With a fork, scrape the ice crystals from edges and stir into mixture
17. Freeze mixture until fully frozen, about 1 to 1-½ hours, stirring several times
18. To plate: Serve in martini glasses
19. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired