Ingredients:
2 cups fresh blueberries (thawed, if frozen) or 2 cups frozen blueberries ( thawed, if frozen)
1/2 cup sugar
1/2 cup water
2 tablespoons creme de cassis
1 tablespoon lemon juice
1 cup ginger ale
Directions:
In a saucepan over medium-high heat, mix together the blueberries, sugar, and water; bring to a boil.
Decrease heat to medium-low and cook, uncovered, for about 2 minutes, stirring occasionally.
Cool slightly.
Transfer mixture to the container of a blender or food processor; puree until smooth; return mixture to pan.
Add in creme de cassis, lemon juice, and ginger ale; stir to mix well.
Freeze in an electric ice cream maker by following the manufacturer’s directions.
Transfer mixture to another container and place in the freezer for several hours.
Take out of the freezer 10 minutes before serving.
Servings: 8
Time preparation: 40 min.
Time total: 42 min.