Combine 1/2 of the water and all of the sugar in medium-size saucepan over medium-high heat. Bring to boiling, stirring to dissolve sugar. Reduce heat to low. Using swivel-bladed vegetable peeler, peel zest (outermost yellow rind with no white pith) from lemon in 2-1/2x1/2-inch strips or more if desired. Add to syrup; simmer 5 minutes. Remove from heat. With slotted spoon, remove zest from syrup. Save to use as garnish. Cool syrup 15 minutes. Meanwhile, puree blueberries with remaining cup water in blender. Add juice of the lemon, about 2 tablespoons, egg white, cinnamon and sugar syrup; whirl to combine. Refrigerate until chilled, 2 hours. Process blueberry mixture in ice-cream maker following manufacturers instructions. OR: Still-freeze following directions on page 122. Serve immediately for best flavor and texture, garnished with candied lemon zest and additional blueberries, if you wish. Note: If mixture becomes too firm to scoop, soften slightly in refrigerator Nutrient Value Per 1/2 Cup: 65 calories, 1 g protein, 0 g fat, 17 g carbohydrate, 6 mg sodium, 0 mg cholesterol. dess 87