Blueberry Sorbet
A refreshing and healthy homemade blueberry sorbet recipe that captures the pure, intense flavor of fresh blueberries. Perfect for hot summer days, it's dairy-free, low-calorie, and easy to make with simple ingredients and minimal equipment.
Equipment
- Blender or food processor
- Fine mesh strainer (optional)
- Ice cream maker (optional, or use freezer method)
Ingredients
- 4 cups fresh blueberries thawed if frozen
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Combine sugar and water in a saucepan and heat until the sugar dissolves completely. Let cool.
- In a blender or food processor, puree the blueberries with the cooled sugar syrup and lemon juice until smooth.
- (Optional) Strain the mixture through a fine-mesh strainer for a silky texture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches sorbet consistency.
- Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
- To serve, let sorbet soften for 5–10 minutes. Use a warm scoop and garnish as desired.
Notes
For softer sorbet, add 1 tablespoon of corn syrup or honey to prevent ice crystals.
You can experiment with flavors by adding fresh mint, basil, or lime zest. Avoid flavors that overpower blueberries like cinnamon or chocolate.
Store homemade sorbet tightly covered in the coldest part of your freezer and use within 2 weeks.
Let frozen sorbet sit at room temperature for a few minutes before scooping to soften.
Nutrition
Calories: 120kcalCarbohydrates: 30gProtein: 0.5gSugar: 28g
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