Lemon Blueberry Sorbet

I wanted to share a sorbet recipe with you that has seen many changes and variations in our home over the last few years.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

It started as a lemon sorbet.  Then I added whole blueberries.  Then I removed the granulated sugar and used honey.  Then I blended it.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

With each new variation, it gets better and better.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

Not only is this sorbet light, fresh and healthy, it’s also low-sugar and full of antioxidants from the blueberries.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

Oh — and, did I mention it’s incredibly easy to make, too?  Just stick it all in a blender and freeze.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

Seriously.  It’s that easy.

Lemon Blueberry Sorbet recipe and images by Lacey Baier, a sweet pea chef

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

Directions

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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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

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

    Reply
  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!

    Reply
    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!

      Reply
      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.

        Reply
  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!

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

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

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

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

    Reply
    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.

      Reply
  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.

    Reply
    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.

      Reply

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