Blueberry Ice

2 c blueberries
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale

Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.

Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.

NOTES
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