I wanted to share a sorbet recipe with you that has seen many changes and variations in our home over the last few years.
It started as a lemon sorbet. Then I added whole blueberries. Then I removed the granulated sugar and used honey. Then I blended it.
With each new variation, it gets better and better.
Not only is this sorbet light, fresh and healthy, it’s also low-sugar and full of antioxidants from the blueberries.
Oh — and, did I mention it’s incredibly easy to make, too? Just stick it all in a blender and freeze.
Seriously. It’s that easy.
Try it out soon and have a cold, sweet and healthy treat this summer.
Lemon Blueberry Sorbet
Makes 4 servings
2 1/2 cups fresh blueberries
1/2 cup water
3 tbsp. honey
3 tbsp. fresh lemon juice
1 tsp. lemon zest
optional: extra lemon zest for garnish
Place all ingredients into blender (or food processor) and blend well. Add more lemon juice and/or honey, depending on the tartness of your lemons and blueberries. Transfer mixture into ice cream maker (I use this one) and freeze according to the manufacturer’s instructions. If you don’t have an Ice Cream Maker, just transfer mixture straight to the freezer and freeze for 3 hours, stirring every 20-30 minutes for the first 2 hours.
Freeze in air-tight, freezer-safe container for at least 1 hour, preferably 2-3 hours. If mixture is too solid when serving, let sit for 8-10 minutes at room temperature.
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