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
 
Prep time
Cook time
Total time
 
Try this super easy, low-sugar and healthy Lemon Blueberry Sorbet to beat the heat this summer.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2½ cups fresh blueberries
  • ½ cup water
  • 3 tbsp. honey
  • 3 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • optional: extra lemon zest for garnish
Instructions
  1. 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
  2. this one
  3. ) 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.
  4. 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.

Comments

  1. carolyn says

    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.

  2. says

    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!

  3. Francisca says

    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!

      • Kate says

        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.

  4. says

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: