Mix the concentrate with the water (1 part concentrate to 4 parts water) to create the Blue Lemonade base.
Pour into a slush/granita machine and freeze until it reaches a slushy consistency, or if you don’t have one, freeze in a shallow tray, stirring every 30 minutes until slushy.
Spoon the slush into two tall glasses, filling them about ¾ full.
Add one scoop of vanilla ice cream on top of each.
Garnish with a lemon slice and a few blueberries. Serve immediately with a straw.
2 servings
