Blueberry Ginger Ice
It seems not to matter whether you use fresh or thawed frozen blueberries in this recipe. You can omit the chopped mint if you prefer. For a perfect red, white and blue holiday dessert, serve a scoop of this ice with a scoop of vanilla ice cream and a scoop of raspberry ice.
NotesWhen using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentfood processor, ice cream maker
Taste and Texturefruity, light, sweet
Type of Dishdessert, frozen dessert, sorbet
- 2 cups (500 mL) blueberries
- 1 cup (250 mL) Simple Syrup
- 2 tbsp (25 mL) grated ginger root
- 2 tbsp (25 mL) freshly squeezed lime juice
- 1 tbsp (15 mL) finely chopped fresh mint (see Notes)
- 1 tbsp (15 mL) freshly squeezed lemon juice
In a food processor or blender, purée blueberries, syrup, ginger, lime juice, mint and lemon juice until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight.
Stir berry mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
Blueberry Ginger Zinfandel Ice: Add ½ cup (125 mL) white Zinfandel wine to mixture before chilling.
2008 Marilyn Linton and Tanya Linton