Ingredients
2 12 cups sugar
1 14 cups cold water
2 pints fresh blueberries
2 lemons (freshly squeezed juice)
Method
Sources
📖
Recipe1M+
dataset
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Citrus-shaped keeper — store cut lemons and limes without drying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Lever-press citrus juicer — maximum juice, no seeds
Keep soups and stews hot for hours — portable, insulated
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrus-shaped keeper — store cut lemons and limes without drying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Lever-press citrus juicer — maximum juice, no seeds
Keep soups and stews hot for hours — portable, insulated
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make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** this step can be made ahead and kept refrigerated until ready to use). cool completely. combine blueberries, simple syrup and juice from 2 fresh lemons in food processor. puree until smooth. transfer puree to ice cream maker freeze according to manufacturer's instructions. put into freezable container and place in freezer until firm. makes 1 quart.