BLUEBERRY PUREE.

In a medium sized saucepan, combine blueberries, lemon zest and 1 cup water.

Over high heat, bring to a boil. Reduce heat and simmer until blueberries are very soft.

Set a fine strainer over bowl. Strain mixture, pressing with the back of a large spoon.

Stir lemon juice into puree and chill.

SUGAR SYRUP.

In a saucepan, combine sugar and 1 cup water and bring to a boil over high heat.

Reduce heat and simmer until sugar dissolves. (2 to 3 minutes).

Transfer to a bowl and chill.

ONCE CHILLED.

Stir sugar syrup into blueberry puree.

Pour mixture into a shallow pan.

Freeze blueberry mixture until ice crystals form around edges of pan ( about 45 to 60 minutes).

Using a fork, scrape the ice crystals from the edges and stir into mixture.

Freeze mixture until fully frozen (about 1 to 1-1/2 hours, stirring several times).

This is very pretty served in small fancy glasses and garnishished with crisp cookies (like a lemon wafer) and more fresh blueberries if desired.