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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Ingredients:
2 tablespoons chopped peeled fresh ginger |
1/2 cup superfine granulated sugar |
3/4 pounds blueberries (2 1/2 cups), thawed if frozen |
3/4 cup water |
2 teaspoons fresh lime juice |
Directions:
1. Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
2. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
3. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
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