Hello there, friends! I wanted to share a DELICIOUS sorbet recipe with you that has seen so many changes and variations in our home over the past few years.
You see…it started as a lemon sorbet. Yum? Yes, but needed something more…
So I added fresh blueberries.
And then I froze them!
Then, I removed the granulated sugar and used honey. Then I changed that to raw honey – and less of it (because, you know, that whole sugar thing I talk about).
Then, I blended it.
With each new variation, it just got 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 freeze the blueberries and you’re practically there. I use my trusty food processor (because I’m totes in love), but you could also use a heavy duty kitchen blender.
Seriously. It’s that easy.
Try it out soon and have a cold, sweet, and healthy treat this summer.
If you’re on the lookout for more tasty sweet treats like this lemon blueberry sorbet, check out my:
- Cantaloupe Sorbet
- Fresh Peach Frozen Yogurt
- Strawberry Frozen Yogurt
- 3 Ingredient Orange Creamsicles
- Banana Ice Cream
All good. All good for you. All perfect for Summer!
Lemon Blueberry Sorbet
- 3 cups fresh blueberries
- 2 tbsp. raw honey (plus more for added sweetness)
- 3 tbsp. freshly squeezed lemon juice (1 lemon)
- 1 tsp. lemon zest (grab the zest before juicing the lemon)
- ⅓ cup water
- Line a rimmed baking sheet with parchment paper.
- Pour the rinsed blueberries out onto the parchment paper and separate as much as possible. You may need to remove some stems from a few of the blueberries.
- Place the blueberries into the freezer and freeze overnight or for at least 4-5 hours to get them fully frozen.
- When ready to make the sorbet, add the frozen blueberries to the bowl of a food processor, followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice, and the water.
- Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
- Continue to process until the mixture becomes more smooth and evenly processed.
- Once everything is smooth, taste for sweetness, and add additional honey as needed.
- You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple hours for a harder consistency.
This post was last updated on July 26, 2016 to include a new recipe video and images.
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