This recipe contains four of the fruits with the highest levels of vitamin C. It may be frozen in ice-cube trays for up to four weeks. To make a smoothie, combine two cubes with 1/2 cup milk or yogurt in the jar of a blender.
Combine ingredients in blender, and puree until airy and smooth, about 1 minute.
Strain, if desired, through a sieve, to remove all blueberry-peel pieces. Keep the fresh juice refrigerated for up to 2 days; stir well before pouring. Serve cold.