Directions:
- In a saucepan, combine sugar, ginger and 2 1/2 cups water. Cook over medium heat, stirring, until mixture begins to boil and sugar dissolves, 5 to 7 minutes. Remove from heat and let cool completely. Strain mixture through a fine-mesh sieve placed over a bowl, reserving syrup and discarding solids.
- Place blueberries, lemon juice, salt and ginger syrup in a blender and blend until smooth.
- Pour mixture into a 9-by-13-inch baking pan (preferably metal). Freeze for 4 hours, stirring every hour with a fork to scrape up and incorporate ice crystals. To serve, spoon into bowls and top with whipped cream and mint leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 579.42 Kcal (2426 kJ) | ||
| Calories from fat | 0.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 103.97mg | 4% | |
| Potassium | 408.89mg | 9% | |
| Total Carbs | 146.55g | 49% | |
| Sugars | 124.65g | 499% | |
| Dietary Fiber | 8.97g | 36% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 62.5mg | 104% | |
| Calcium | 31mg | 3% | |
| Amount Per 100 g | |||
| Calories | 100.8 Kcal (422 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 18.09mg | 4% | |
| Potassium | 71.14mg | 9% | |
| Total Carbs | 25.5g | 49% | |
| Sugars | 21.69g | 499% | |
| Dietary Fiber | 1.56g | 36% | |
| Protein | 0.79g | 9% | |
| Vitamin C | 10.9mg | 104% | |
| Calcium | 5.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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