|2||Tablespoon(T)||creme de cassis liqueur (optional)|
|2||Cup(c)||blueberries, fresh or frozen and thawed|
In a medium saucepan over medium high heat, stir together blueberries, sugar, and water and bring to a boil. Reduce heat to medium low and cook, uncovered, for about 2 minutes, stirring occasionally. Cool slightly. Transfer to a food processor or blender and puree until smooth. Return to pan. Add creme de cassis, lemon juice, and ginger ale and mix well. Freeze in an electric ice cream maker according to manufacturer's directions. Let stand for several hours in ice cream maker before serving, or transfer to another container and place in freezer. Remove from freezer 10 minutes before serving.