|45 ml||fresh lemon juice|
|200 ml||tonic water|
In a saucepan over a low heat, add the water and the sugar. Let it simmer for 1 minute until sugar is dissolved – do not stir. Cool.
In a blender, blend blueberries, lemon juice, gin and cooled sugar syrup until smooth.
Add the tonic water and pour into a container, such as a large rectangler Tupperware.
Freeze for at least 4 hours, then when ready to eat, use a fork to scrape ginita into a bowl or glass and serve.
Reprinted with permission from Le Famished Cat, follow along on Instagram.