Ingredients
2
tbsp chopped peeled fresh ginger
1/2
cup superfine granulated sugar
3/4
lb blueberries (2 1/2 cups), thawed if frozen
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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