Prepare a simple syrup by combining 1 cup of water and one cup of sugar and bringing to a boil and stirring occasionally. Once all sugar is dissolved, take off the heat, place teabags into solution and let cool.
Meanwhile , place blueberries lemon juice and lemon zest in a blender or food processor. Purée until mostly smooth, but leave a few “chunks” of blueberry. Cover and set aside in fridge until syrup is cooled.
Once Syrup is cooled, combine syrup and blueberry purée and the vodka and mix thoroughly.
If using an ice cream maker (recommended), put mixture in the Ice cream maker for recommended amount of time until mixture is frozen, creamy and smooth.
Not Recommended but ff not using ice cream maker, put bowl in the freezer and every 20- 30 minutes or so, thoroughly mix the freezing liquid to break up all ice crystals. About ten minutes before serving take out of freezer and allow to melt a little. Then thoroughly mix until creamy.