- Yield servings
- 2 1/2 cups fresh blueberries
- 1/2 cup sugar
- 3/4 cup water
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- Combine blueberries and sugar in a food processor and blend until smooth. Strain through a sieve, stirring with a spoon to extract the pulp and juice. Discard seeds. Add water and lemon rind and juice to blueberry puree. Pour mixture into a shallow dish or pie plate. Place in freezer and freeze 8 hours or overnight. Scrape with a fork until mixture is like shaved ice. Serves 4.
Recipe adapted with permission from Outstanding in the Field: A Farm to Table Cookbook, by Jim Denevan with Marah Stets. Copyright © 2008 by Jim Denevan. Food photography copyright © 2008 by Alexandra Grablewski. Published by Clarkson Potter, a division of Random House, Inc.