Lemon Blueberry Sorbet

11 comments… add one

  1. Yvette July 3, 2012, 6:11 pm

    I am 100% obsessed with your blog. I just finished making this and it was a total success! I don’t have an ice cream maker, but I used your other instructions. I will be doing a post on my blog soon about this, of course linking back to your recipe! This is my new favorite food blog, and I will be referring back to this very very soon. I bookmarked it! I look forward to see what other delicious recipe posts you have!! I have a huge sweet tooth, so I would love to see some dessert recipes! :)

    All the best,
    Classic Glam Blog

  2. Francisca September 30, 2012, 9:45 am

    Hi Lacy, although I am going to try your low sugar sorbet recipe soon I would love to know whether you have any suggestions of how to adapt the recipes I already have to low sugar. I hate overly sweet sorbets and that stops me from making sorbets as I don’t know the quantity of sugar syrup, honey or whater I could use in order to make them less sweet but without becoming rock hard!

    1. lacey - a sweet pea chef October 2, 2012, 9:51 am

      Hi there, unfortunately I don’t really have much experience on that matter. Fortunately, you can play around with the sweetness levels of sorbets and such before freezing. I wish you the best of luck!

      1. Kate June 2, 2013, 11:03 pm

        Adding a teaspoon or so of vodka to your lower sugar mix will help keep it from freezing so hard. Alcohol freezes at a much lower point than water so it keeps it a little softer and such a small amount doesn’t affect the flavor.

        I have my first batch of this sorbet in the machine right now, so I can’t comment on the finished product, but I have a feeling I’d like it better if I’d strained it first. The tastes I took while mixing are a little chunkier than I like.

  3. Alyson June 6, 2013, 11:49 am

    All I have to say is “wow”! I just made your recipe and I am shocked at how good it tastes! I have an ice cream maker, but I decided to not use it for this recipe. It still turned out great after an overnight freeze and defrosting it for 30-45 minutes! Thank you for sharing!

  4. Anonymous April 14, 2014, 9:42 pm

    I made this recipe and I love it!! Thanks a lot.

  5. John May 30, 2014, 3:29 pm

    Honey was much too overpowering.. all I taste … next time i will use simple syrup …

    1. Lacey Baier June 3, 2014, 3:16 pm

      Hi John. Let me know what you think using a simple syrup. Sorry you didn’t enjoy the honey.

  6. carolyn July 10, 2014, 7:48 am

    Do you have the carbs per serving/serving size for this? My son is diabetic, and it would help greatly. Yes, I could figure it out…but didn’t know if you had that info handy? Thanks! We are looking forward to trying it.

    1. Lacey Baier July 12, 2014, 8:54 pm

      I’m sorry, Carolyn, but I do not. I’d love to offer nutritional info on my recipes but don’t currently.


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