Blueberry Velvet Freeze

1/2 cup fresh blueberries
2 cups granulated sugar
1/2 cup water
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons gelatine
1/2 cup water

Combine berries and water. Cover and cook slowly until berries are soft. Crush berries, and press through sieve. Add sugar, lemon juice and salt. Soak gelatin in water 5 minutes. Add to hot puree. Cool.

Pour into freezing container until half frozen. Remove from freezer and beat until fluffy. Fill containers about 3/4 full. Cover tightly and freeze. Store. Makes about 1 gallon.