Ingredients
Scale
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- Mint leaves for garnish (optional)
Instructions
- In a blender, blend blueberries, sugar, water, lemon juice, lemon zest, and salt until smooth.
- Strain through a fine-mesh sieve for a smoother texture, if desired.
- Chill the mixture briefly, then freeze and churn in an ice cream maker until firm; or freeze in a shallow pan and scrape with a fork for a chunky texture.
- Serve scooped into bowls and garnish with mint leaves.
Notes
- For silkier texture, strain the puree before freezing.
- Adjust sweetness by adding more sugar if desired.
- Store in an airtight container in the freezer for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-churn / ice cream maker
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 120 Kcal
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg
