Frozen berries make this recipe a snap! Of course you can plan ahead and freeze your fresh blueberries the night before. No ice cream maker is needed for this recipe, but you can use one if you have it!
500 grams frozen blueberries
Simple syrup (250 ml water + 350 grams sugar)
1 tbsp lemon juice
lemon zest of one lemon
Bring sugar and water to boil and stir until the sugar is completely dissolved. Allow it to cool to at least room temperature. If you have time, refrigerate the syrup. Cold is your friend here.
Blend blueberries, half of syrup mixture, and lemon juice + zest in the blender until smooth.
Taste and add more syrup if needed.
Pour blueberry mixture into a container or moulds, and freeze until firm (around 2 – 3 hours). Using a heavy spoon, scrape out the frozen mixture and stir. Allow to freeze again.
If you’re using an ice cream maker, make sure your mixture is very cold before pouring it into the mixer and process according to your ice cream maker’s instructions,