1-1/2 cups fresh blueberries (or substitute blackberries or raspberries)
3 tablespoons lemon juice
2 teaspoons lemon zest
Evenly divide the blueberries in ice cube trays and drizzle with the lemon juice. Sprinkle with the zest and top the cubes with water. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.