- 1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries
- ¼ cup sugar
- ¼ cup lemonade concentrate, thawed
- 1 ½ cups ginger ale
- Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
- Mound slush into 6 dishes; serve.